• 5lb Package of Flour (you might use less than the whole package – it depends on the humidity, etc.)
  • 2oz fresh yeast (3 packs and ¾ tsp dry yeast)
  • 1 cup + 2Tbsp Sugar
  • 4 cups water
  • 3/4 cup sugar 
  • 1 Tbsp salt
  • 1 cup oil
  • 2 eggs
  • 1 raw egg for brushing the Challah




  1. Place the yeast in 1 cup of warm water with 2 Tbsp sugar and mix well.

Set aside for about 15 minutes until yeast starts bubbling.


  1. Pour yeast mixture into large mixing bowl.  Add remaining water, sugar, and salt. Mix.


  1. Add about half of the flour and knead, until mixture is mostly firm. (it may be sticky)


  1. Add the oil and eggs.  Mix until the liquids are well blended with the rest of the mixture.


  1. Add remaining flour gradually while kneading until dough is firm and not sticky.  This stage may take a while until you can roll the dough into one ball.


  1. Brush some oil on the dough and cover with a towel.  Allow to rise in a warm place for 2 hours.  Punch down after 1 hour.


  1. Before braiding the dough, remember to set aside a fist full (about the size of an egg) and make the blessing: 

Baruch Atto Ado-noi Elo-henu Melech Ha-Olam Asher Kideshanu BMitzvotav Vtzivanu Lehafrish Challah.


Blessed are Thou, King of the Universe, Who has sanctified us with His commandments, and has commanded us to separate Challah.


  1. After braiding the dough, brush the Challah with egg.  Allow to rise again in a warm place for 1 hour.


  1. Bake at 350 F for about 25 minutes or until Challah looks brown.