https://www.theshabbosproject.org/

This coming Shabbos is called “Let’s keep it together.”  There is an organization promoting a mass Shabbos project.  In honor of that program, I thought we could all “bake it together”.  After some really amazing comments and requests, I have decided to post my wife’s recipe for fresh baked challah.  My hope is that you will bake them and share your photos of the finished loaves.  Best of luck and Shabbat shalom!

1/2 cup of sugar

1 tbsp salt

1 kilo (8 cups) all purpose flour

1 1/2 tbsp dry yeast

1/2 cup canola oil

1 egg (plus 2 yolks)

650 ml (22 ounces) water (varies)

In a large bowl,  add flour and on the side add the salt.  Cover the salt with flour.  Sprinkle the sugar and yeast all over the flour.  Mix well.  And add the egg and oil. Mix well.  Then, make a well in the middle of the mixture and add most of the water.  Start to mix with your hands, incorporating all of the ingredients.  Add the rest of the water as necessary (some batches, for whatever reason, require a little more or a little less water than others).  You want to have a slightly sticky, but not too wet consistency.  My wife says this is the hardest part and takes practice.  Knead the dough on a floured surface for at least ten minutes. When you push the dough away from you, it should not separate.   Place back in bowl and cover with plastic wrap.  Let rise for at least one hour (you can prepare in advance and make the dough the night before.  Simply place in the fridge, covered, overnight.

Pre-heat oven to 390(F) 200(c).  Place baking paper on baking tray (spray a little Pam on the tray first so the paper doesn’t slip or move).  Braid challot and place on tray.  Take the egg yolks and beat them in a glass.  Using a brush, spread the yolk over the top of the challot.  Bake for around 15-20 minutes.  Oven temperatures vary, so you may need to adjust the cooking time accordingly.