5 tablespoons dry active yeast (like Fleishman’s- not rapid rise)
2 cups sugar
5-1/2 cups very warm water
(mix all ingredients until foamy)
1 tablespoon vanilla extract
1 teaspoon of salt
1 1/2 cups canola oil
5 lbs bread flour ( I like Gold Medal Better for Bread in orange bag or hi gluten flour)
Place sugar, yeast and hot water in a very large bowl. Stir and let sit for 5 minutes.
Add oil, vanilla, salt and a few cups of flour. Stir until consistent. Keep adding flour until the dough becomes very stiff and then knead by hand. Gradually add all of the flour.
Knead in a large bowl until dough is consistent and smooth and not too sticky. Place in greased bowl, cover and place in a warm place and let rise for 45 minutes. When doubled in size, remove from bowl and knead a bit more with your hands.
Shape and place in round pans. Let rise for 30 – 45 more minutes. Don’t brush with egg wash if you’re preparing an eggfree challah.
Bake at 350 for 30 minutes
yield: about 5 round challahs
Tamar Warga, MS-CCC, SLP
Is a licensed and certified Speech Language Pathologist and a certifiably crazy mother of 10 (4 with food allergies). She is author of “A Taste of Sweetness” Rosh Hashana Food Allergy E-Cookbook and “A Taste of Freedom” Passover Food Allergy Cookbook. With all of her spare time, Tamar has recently taken up blogging- Kosherfoodallergies.blogspot.com “Where kosher Jews get allergy news.”