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2 heaping tbsp yeast

¾ c sugar

4 c warm water

¾-1c oil

½-¾ c sugar

2 eggs

2 Tbsp. honey

1 tbsp vanilla

5 lb bag of flour

2 Tbsp. salt

1 egg + 2 yolks, beaten

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1. In a very large bowl, add yeast sugar and warm water. Set aside and allow yeast to bloom for 8 minutes.

2. While yeast is blooming, combine oil, eggs, sugar and vanilla. Mix well.

3. When yeast mixture is very bubbly, pour in oil mixture. Stir.

4. Add a little less than half the bag of flour to the bowl. Using a spoon, mix the flour into the liquid very well. Mix for a good 2-3 minutes to help the gluten start to develop. Add salt. Mix till incorporated.

5. Add in ¾ of the flour that’s left in the bag and mix with a spoon until it becomes too hard to mix. At this point pour dough out onto your counter. Knead for 10 minutes, working in more flour as needed.

6. Once dough is smooth and elastic, place back into the bowl. Pour a little bit of oil into your hand and rub all over the dough. Place a piece of saran wrap directly on dough and cover the bowl with a towel.

7. Allow to rise until it has at least doubled in size and then remove Saran Wrap, punch down, replace Saran Wrap and let it rise again.

8. Braid your dough, place on sheet pan or in a tin and cover with a towel. Let them rise for 45 minutes to an hour.

9. Preheat oven to 350f. Brush challah with beaten egg and top as you like. Bake for 25-45 minutes until challahs are deeply golden and cooked.

10. Remove pan from the oven, and allow to cool for 5 minutes. Transfer challahs to a cooling rack and allow to cool completely. Serve warm and enjoy!

11. TOPPING IDEAS

Everything spice

Egg wash and then a sprinkle of sugar

Minced garlic, parsley and chilli flakes

Roasted garlic, or garlic confit on the bottom ( place the garlic in the bottom of a greased challah pan, put dough on top, egg wash and sprinkle some salt and paprika. bake as usual. The garlic bakes into the bottom of the dough and it is heavenly!)

Crumb topping ( 2 c flour, 1&½ c sugar, ¼ tsp salt, ⅛ tsp cinnamon, a scant ½ c canola oil: mix together to form crumbs. if too dry add oil little by little.)