Best Challah Ever

Start with 5 cups of warm water in a non-reactive bowl.

Add 4 tablespoons of dry yeast and sprinkle it on top.

Add 2 tablespoons of sugar to feed the yeast and stir gently.

Set the mixture aside to proof for about 10 minutes until bubbly.

In a separate bowl, add most of a 5-pound bag of flour, reserving some for later.

Add the remaining sugar and salt to the flour, ensuring salt does not touch the yeast mixture.

Stir the flour mixture with a fork.

Add 1/2 cup of oil, 4 beaten eggs, and 1/4 cup of honey to the flour mixture.

Mix everything together until it becomes shaggy.

Incorporate the proofed yeast into the mixture once it is bubbly.

Mix with a fork until it becomes too difficult, then start mixing by hand.

Add the reserved flour gradually until the dough is less wet but not dry.

Knead the dough on a countertop, incorporating all flour and building gluten.

Knead by pushing the dough forward while pressing down, rotating and folding as needed.

If struggling, use your weight to help knead, possibly standing on a step stool.

Knead until the dough is elastic and smooth, then place it in a large bowl.

Cover the bowl with a towel and let it rise in a warm place for 1.5 hours.

After rising, turn the dough out onto a floured surface.

Equipment Needed

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