Okay. . . so its more like a Challah cake, but OMG! So good:) I met Sarah while we were living in Texas. We shared several Shabbat dinners with their family, and for some time, they were our Jewish connection away from home. We always looooved her challah, and one Friday morning, she had me come over and learn with her. All the while, her 4 (i think 4. . .they have more now) kiddos ran around happily enjoying the smells of a yummy dinner that night.
This recipe is HUGE, but the dough freezes well, and if you only make it for your family, it can last 5 weeks or so. . . . if you share (:)) then less time. . .
1/2 cup warm water
4 packets active dry yeast
1 tbsp sugar
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7 eggs (really 8 because one is needed to paint the braided challah with for that golden shiny look, set this one aside)
2 cups sugar
1.5 cups vegetable oil
7 teaspoons salt
4 cups boiling water
1 5 lb bag of flour (i've used wheat flour and its fine)
Place warm water, yeast and sugar (only 1 tbsp) in a separate bowl. leave to rise.
In a large bowl, put in:
7 eggs
sugar (2 cups)
oil
salt
4 cups boiling water
Mix (i use my hands:)
add risen yeast mixture
then add :
flour
knead very well
leave to rise about 3 hours
*keep 1/2 cup of flour for the balling process
ball up some dough, and make 3 (or more) dough ropes for braiding
'paint' with beaten egg
leave to rise 30 minutes
bake at 350 for 30 minutes
enjoy!!!!
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