Ingredients:
4 Packages Dry Yeast (4 Tablespoons)
2 Cups Warm Water
1 Cup Sugar
¾ Dalmatia Honey
½ Teaspoon Vanilla
3 Eggs + 1 Egg for Egg Wash
2 Tablespoons Salt
2 ½ Cups Hot Water
5 LB Bread Flour
Directions:
Dissolve yeast in warm water and allow to bloom. Combine other ingredients.Divide dough into for equal portions and roll each into uniform strands about 1 inch thick and no longer than the pan used for baking.
Place strands side by side and press together at the top.
Beginning from the left and working to the right take the first outside strand and weave it over the second and under the third and over the fourth.
Working from left to right, take the second outside strand and weave it over the next strand and under the one after and over the last on the right.
Keep weaving strands over and under until the ends of each strand meet. Connect all end pieced and tuck under.
Line a baking sheet with parchment paper transfer over the Challah loaf and sprinkle with a little flour. Cover with a clean dishtowel and let the challah rise for about an hour or until puffed and pillowy.
Arrange a rack in the middle of the oven and preheat to 350 degrees F.
Brush Challah with egg wash and bake 30-35 minutes (or until internal temperature reaches 190 degrees F) rotating the Challah halfway through. Cool Challah on a wire rack. Slice and enjoy!
Gellert Family Challah Bread