This is a sweet challah with a great texture. My KitchenAide mixer cannot handle a full 5lb. recipe, so I modified another one to suite my family's taste. Follow the directions to achieve perfect textured loaves.
2⅓ cup warm water
1 Tbsp sugar- for proofing yeast
½ cup sugar
2½ Tbsp dry yeast
¼ cup oil
3½ tsp salt
7 cup high gluten bread flour
Put warm water, yeast and 1 Tbsp. sugar into mixing bowl and let stand for about 5 minutes until bubbly. Add eggs, oil sugar and 2 cups flour. Mix well. Add salt and another 4 cups flour.
Knead on speed 2 and slowly add last cup of flour. Continue kneading on speed 2 for 5 minutes. Turn off mixer and set timer for 10 minutes. When timer rings. knead again on speed 2 for 2-3 minutes. Repeat this once more - let the dough sit for 10 minutes and knead again for 2-3 minutes
Pour a little oil (1 Tbsp.) in a large bowl. Place dough into bowl, coat with oil and let rise for one hour.
Take challah without a brocha. Cut the dough into 4 even pieces. Braid the Challos and place them in pans.Brush them with egg and sprinkle with seeds.Let Challos rest for 5-10 minutes.
Set your oven to 170 degrees and place Challos inside oven. Set your timer for 15 minutes. When timer rings, raise oven temperature to 200 degrees.again wait 15 minutes, then raise it to 250. When the challos look risen enough, turn the oven to 350 and bake for 40-45 minutes.
You can follow this technique with your favorate recipe and your challos should come out the best ever!