Grand Rosh Hashanah Challah
Ingredients
8 teaspoons of dried yeast
2 tablespoon of sugar
4 cups water
4 eggs
1 cup vegetable oil
1 1/2 cups sugar
1 1/2 tablespoon salt
5 pounds of flour
Directions
Find a station (large foil pan)
Flour- empty most (not all) of the 5 lb bag of flour in the pan, create a well in the middle of the flour.
Water, Yeast and 2 Tablespoons of sugar- put four cups of water, 8 teaspoons of yeast and 2 tablespoons of sugar in the well.
Eggs- crack the 4 eggs, one at a time into the plastic cups and check for blood spots, then add to the well.
Sugar- measure out one and a half cups of sugar and add to the well.
Oil- measure out 1 cup of oil and add to the well.
Salt- measure out 1 and 1/2 tablespoons of salt and add to the well.
Once all the ingredients are in the pan, start folding the flour into the well, until the dough is well blended and then kneaded.
Put a little oil on the dough, place back in the pan and put pan into the white kitchen bags and let rise.
Making the bracha- Once the dough has risen for at least one hour, cut of an egg sized piece of dough and make the blessing.
"Baruch Ata Adonoi Elohienu Melech Ha'Olam Asher Kideshanu B'Mitzvatov V'Ztevanu Lehafrish Challah Min HaEsa"
Set aside the dough wrapped in a piece of foil.
Shaping the Challah- spray a pan and then shape your Challah (round is the traditional Rosh Hashanah shape). We have some nice ladies who are expert bakers to help you shape the dough, so ask for help if you like.
Glaze and Bake
Pre-heat oven to 375 degree, glaze with an egg wash (one egg beaten with a teaspoon of water) and bake for 45 minutes or until golden brown