Did someone say "CHALLAH!?!?!"

Based on the "Challah Girls" recipe

Makes 6 three-strand challahs (likely more! consider making rolls, a five-strand...use your imagination!)

Ingredients:

14 C All purpose flour, sifted (high gluten preferable)

2 C Warm water (110 degrees F...temperature matters!)

2 C Room temperature water

1 1/2 C Sugar 

3 Tablespoons of Quick rising yeast

2 Tablespoons Salt

1 C and 2 Tablespoons Vegetable oil

5 Eggs (1 for egg wash)

1/2 teaspoon Vanilla

Toppings (chocolate chips, sugar, cinnamon, sesame seeds, everything bagel mixture, raisins, etc)

Materials:

1 large pyrex beaker

1 large mixing bowl

Liquid measure

Measuring spoons

Dry measuring cups

Flour sifter

Pastry brush

Baking dishes or sheets (lots of them!)

Dish towel

Pam or non stick spray

Small bowls (for egg wash, toppings, etc)

Whisk

Wooden mixing spoon

Gloves (for kneading)

Directions:

1. Pour 2 C warm water into a large pyrex, and add 1/2 C sugar.

2. Sprinkle 3 Tablespoons of quick rising yeast into the pyrex.

3. Mix gently to wet the yeast.

4. Let the yeast rise (20 minutes). Be careful to watch it, as it may overflow! That's when you know it is ready.

5. While the yeast rises, combine the following in a very large mixing bowl: 2 C room temperature water, 1 C sugar, 1 C vegetable oil, 2 Tablespoons salt, 4 eggs. Mix.

6. Add the yeast mixture (once it has risen and is about to overflow) and mix well. 

7. Add 14 C flour to the mixture, one cup at a time. Make sure to mix each cup of flour into the mixture before adding the next cup. At some point, you may want to stop using the wooden spoon to mix the dough and change to using your hands. Gloves can be helpful but the dough will definitely stick to the gloves!

8. Knead for at least 10 minutes. Add additional flour if the mixture is too wet.

9. Coat the surface of the dough with 2 Tablespoons of vegetable oil.

10. Cover the dough with a cloth and let it rise for at least 45 minutes (longer is better).

11. While the dough rises, make the egg wash. Mix one egg with 1/2 teaspoon vanilla. 

12. Pre-heat the over to 350 degrees. Make sure the racks are evenly spaced in the oven with enough room for the dishes (you will definitely need both racks)

13. Once the dough has risen, break off baseball sized portions and roll them out into long, skinny strands about 10-12 inches long. Using your hands is the easiest. If you would like to make chocolate chip or raisin challah, I suggest mixing the raisins or chocolate chips into the baseball sized portion before you roll them out. 

14. Braid the strands into traditional challahs, or make challah rolls by spiraling a single strand. You can also make challah knots and pretzels. Anything goes!

15. Spray the baking pans with Pam, including the sides.

16. Transfer the challah, knots or rolls into the baking pans. Be sure to leave space between them as they will certainly expand!

17. Coat the challah with the egg wash, making sure to get the sides and the crevices.

18. Sprinkle the challah with cinnamon, sugar, sesame seeds, etc! (I don't suggest topping it with chocolate chips as they will burn.)

19. Let the challahs rise again in the baking pans for at least another 20 minutes.

20. Bake for 30 minutes at 350 degrees, until the tops are golden brown. Let them cool for at least 10 minutes, and then enjoy! 

This recipe makes a LOT of challah! So here are a few tips:

If you have to reuse the baking dishes because you don't have enough, let them cool down entirely, wash them and spray with Pam again.

You can definitely freeze the challah either before you bake it or after. Either way, make sure you wrap the challah in saran wrap and tin foil to ward off freezer burn.