1 strip of rapid rise yeast (each strip has 3 packets with ¼ oz)
1 tablespoon + 1 cup sugar
2 cups warm water
4½ eggs
5 lb bag of all-purpose flour
¾ tablespoon salt
¾ cup canola oil plus more for oiling bowl
Instructions
Preheat oven to 300. Combine yeast, 1 tablespoon sugar and 2 cups warm water in an oven-safe bowl. Gently mix (it will be clumpy). Open oven door and place bowl on open door and leave for 10 minutes.
Crack 2½ eggs and put aside. Pour half of the 5 lb bag of flour into a large bowl and add 1 cup of sugar and salt. Mix and then make well in middle. Add eggs, canola oil and yeast mixture. Mix in the bowl with a spoon until it becomes difficult. Dump mixture on floured surface and knead by hand for 10 minutes, adding more flour if sticky. Wash bowl and using a paper towel, blot canola oil on dough and sides of bowl. Lay plastic wrap loosely over top and then lay clean kitchen towel on top. Let rise for 4-8 hours.
Preheat oven to 350. Divide dough into three sections. Working with one section at a time, divide each into four pieces. Roll the pieces between your hands to create long ropes. Lay four pieces on floured surface in a grid and begin braiding (refer to YouTube video in post). Carefully lay braided dough on greased baking sheet. Beat remaining 2 eggs in a bowl and brush dough with egg wash, making sure to get in all of the crevices. Bake for 25 minutes. Rotate pan and cook an additional 10 minutes. Repeat with remaining 2 pieces of dough.
Notes
Challah freezes beautifully. Wrap in foil and place in freezer.
If you like sweet challah, add golden raisins to the dough or cinnamon sugar to the top before baking.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2014/09/my-sisters-challah/