Ingredients
2 1/2 Tbsp yeast
2 Tbsp sugar
1/2 cup very warm water (about 120-125 F)
1/2 cup oil (used canola)
2 cups very warm water
1 1/4 cups sugar
4 eggs
8 cups flour (use 2 cups white whole wheat and the rest white)
3 tsp gluten flour
Preparation
Place 2 Tbsp. of sugar in 1/2 cup very warm water, stir. Add yeast and allow yeast to dissolve 8-10 minutes. Do not stir once you add yeast. Place oil, sugar, water, eggs and dissolved yeast in large bowl. Add flours to bowl and mix with large spoon. Knead dough 8-10 minutes -- you may need to add more flour so it's not sticky. Remove dough from bowl, clean bowl and spray with oil. Replace dough and cover with towel. Allow to rise in a warm place until double in size 2-3 hours. Punch dough down and knead again for one minute. Allow dough to rise again for 1-2 hours. Punch dough and divide in 4 pieces. Braid each piece. Place braided bread on parchment covered sheet pan and allow braided bread to rise for 1 hour. Brush with egg yolk. Place in preheated oven at 350 F and bake for 25 minutes (1/2 time on bottom rack and 1/2 time on top rack). Check Challah by tapping the bottom with your finger. If you hear a hollow sound it is done.