Challah Recipe

2 kg flour (15-16 cups)

6 cups warm water

3 tbsp yeast

3 tbsp salt

1 cup sugar (can be less)

1 cup oil

Put flour in a large bowl. Make a well as seen in the picture below.

Add in all ingredients except for the salt. Sprinkle the salt on the outer rim of the "well". 

Knead the dough until all ingredients are well incorporated. 

Cover the dough with plastic bag or damp towel. Let it rise for about 45 minutes to one hour. It should be doubled in size. Take off a piece of the bread with the blessing. 

Punch down the dough. Shape the Challahs and let it rise again, covered with a plastic bag for 30 minutes to one hour. Egg-wash the loaves and sprinkle sesame or poppy seed (optional).

Bake in oven for 35-45 minutes (depending on the size) at 350 F (180 C). Let the Challahs cool on baking rack.