Yield: 32 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | -(up to) |
| 9 cups | Flour (up to) |
| 1 cup | Sugar |
| 1 tablespoon | Salt (up to) |
| 2 ounces | Yeast |
| 2½ cup | Lukewarm water |
| ½ cup | Oil |
| ¼ cup | Raisins (optional) |
| 5 \N | Eggs |
Mix together 2½ cups flour with sugar, salt yeast (no need to dissolve first), water and oil. Mix in 4 eggs. Beat in 1 ½ cups flour very well.
Add 4-5 cups flour until a very soft dough is formed. Add raisins (optional). Knead for 10 to 15 minutes. Let rise 1-2 hours, or refrigerate overnight and then let warm to room temperature for 1-2 hours.
Make balls, roll them into ropes and braid. Let rise covered for ½ - 1 hour. Make an egg wash by beating the remaining egg. Brush on the challah. Bake in a preheated oven at 325 degrees F (150 degrees C) for 30 minutes. Apply the egg wash once more and bake another 30 minutes at 350 F (175 C). Makes 4 medium sized challahs.
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