Perfect Shabbos Challah Recipe. Calls for 5lb Flour. I try to do Hafrashat Challah every Shabbos, and I never switch to any other Recipe. It comes out doughy, but crispy on top, so it suits everyone! You must follow the instructions though. Don't mix it together or do one before the other, it really has an effect to the dough. I use regual white flour for this recipe, I haven't used whole wheat or half/half with this yet.
1 (5 lb) Flour (I use regular white flour, nothing special)
5 cup Luke warm water
8 tsp Instant Dry Yeast (Flieschman's)
1 cup Sugar
1 Whole Large Egg
2 Large Egg Yolks
¼ cup Oil
2 Tbsp Salt
¼ cup Oil (Yes, again)
1-2 Eggs for brushing
Preheat Oven to 350F. In a large (LARGE) bowl, metal is best, add the Flour. Make a deep well in the middle, but leave a bit of flour on the bottom.
In this order, add the Yeast (sprinkel it ONLY on the bottom of the well), and Sugar. Then one at a time add the Cups of Water. Make sure to only get these ingredients in the well. Wait about 5-10 minutes or until you see a bit of bubbles forming on top from the yest.
Add the Egg, Yolks, and 1/4 Cup of Oil. Do not touch the dough before you add these ingredients! Form the dough and knead for about 8-10 minutes.
Once kneaded a bit, pound the dough down a bit and sprinkel the salt all over the dough. Knead again till it's all mix in, about 5 minutes.
Add another 1/4 Cup of Oil and knead dough until it's only slightly oily and very smooth. About 8 minutes. Pound the dough down in the bowl and let it Rise for an hour. (I usually keep it next to the oven, not on top!)
After 1st rise, pound dough for about 5 minutes and let it rise an additional 1/2 hour.
After 2nd rise, (before forming don't forget the bracha!), form dough into any shape. In the pans that you will be baking it in, let it rise in there for another 1/2 hour. After 3rd rise, brush only a little egg on top and bake for 30 min.
To make sure it's cooked, turn over and knock on the bottom. If it's hollow then the Challah is cooked, Enjoy!