Classic Challah source: Gil Abada's sister =========== Ingredients =========== 1/2 oz (2 envelopes; 14g) active dry yeast 1tsp sugar, to activate the yeast 1/3c (80ml) warm water 1/2c (120ml) plus 1 tsp canola or vegetable oil, divided 1TBS salt 3/4c (150g) sugar 1c (240ml) boiling water 1/2c (120ml) cold water 3 large eggs 6 1/2 - 7cups (815-875g) bread flour 1. In a measuring cup, dissolve the yeast in the warm water. Add the teaspoon of sugar and mix. Let sit for 10 minutes, or until it thickens. In a large bowl, whisk together 1/2 cup of the oil, the salt, and 3/4 cup sugar. Add the boiling water and whisk again to dissolve the salt and sugar. Add the cold water and mix again. 2. Beat the eggs in a separate bowl and add to the ooil mixture, reserving 1 tablespoon to brush on the loaves. When the yeast bubbles, add the yeast mixture to the bowl and stir. 3. Add 6 cups of the flour, 1 cup at a time, mixing the flour in completely after each addition. Place the dough on a floured surface and knead until smooth, adding flour a little at a time from the remaining cup of flour. The dough is done when you rub your palm across the dough and it feels soft. Shape the dough into a ball. 4. Add the remaining 1 teaspoon of oil to the bowl and rub all around the bowl and on top of the dough. Place the dough into the oiled bowl and cover with plastic wrap or a towl. Let rise 1 hour. 5. Divide the dough into 2 or 3 balls, depending whether you are making 2 or 3 loaves. Divide each ball into 3 pieces. Roll the pieces into long strands then braid them. Place on a parchment-lined cookie sheet and let rise 45 minutes. 6. Preheat oven to 375 degrees F. Brush the tops and sides of the loaves with the reserved beaten egg mixed with a teaspoon of water. 7. Bake for 35 minutes, or until the bread is golden.