Chef's Quick Tip: Challah

Chef Leah, from Chabad of Stamford, shares how to make bread for Rosh Hashanah.
4 pkg. dry yeast (or 3 Tablespoons)
4 ½ cup warm water
1 cup sugar
2 tablespoon salt
Just less than 5lbs flour
3 egg
1 cup oil
In a bowl, dissolve yeast in warm water.
Add sugar and let stand for 2 minutes.
Add salt, oil, eggs and mix well.
Gradually, add flour 2 cups at a time, mixing after each addition. As mixture becomes stiff, use floured hands and begin kneading. Knead for 7-8 minutes.
Let rise in greased bowl until doubled in size, approximately for 1 hour. Punch down dough, separate Challah with a blessing.
Divide dough, shape as desired and place in greased pans or on baking sheet. Let rise again until doubled in size (approximately a 1/2 hour).
Preheat oven to 375°.
Brush with glaze and sprinkle seeds.
Bake for 30-45 minutes or until brown.
Remove from pans and cool on racks.
For more from Chef Leah, click here.