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1
Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast.
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2
There is no need to dissolve the yeast first.
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3
Add the water and oil.
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4
Mix in 4 eggs.
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5
Beat in another 1 1/2 cups of flour very well.
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6
Add 4-5 cups of flour, until a very soft dough is formed.
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7
Knead for about 10 minutes.
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8
If using the dough hook, knead for about 7 minutes.
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9
Let rise for 1-2 hours until doubled in size.
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10
Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours.
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11
Decide how many challahs you want, how many strands you want to braid in each.
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12
Make a dough ball for each strand; roll them into ropes and braid.
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13
Let rise covered for 1/2-1 hour.
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14
Beat the remaining egg and brush on the challah.
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15
Bake in a preheated oven at 325 F (150 C) for 30 minutes.
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16
Apply egg wash once more and bake for another 30 minutes at 350 F (175 C).
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17
This dough is enough for 4 medium sized challahs.
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18
You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle.
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19
You can add about 1/4 cup of raisins to the dough, but we leave them out.
