Challah back, Y'all!

Here's the recipe

• 2 packages active dry yeast
• 2 1/2 cups warm water (105 - 110 degrees fahrenheit)
• 1/2 cup honey
• 1 Tbsp. salt
• 3/4 cup oil
• 4 eggs
• 9 cups flour

Glaze (We add the glaze in class. So just bring 1 extra egg to class. We'll crack it there!)

• 1 egg yolk, beaten
• 1 tsp. water

Measure 2 1/2 cups water and heat to a temperature between 105 and 110 degrees fahrenheit. Dissolve yeast in water in a large bowl. Add honey and let stand 2 minutes, until yeast foams. Add salt, oil, and eggs and mix well.

Gradually add flour, 2 cups at a time, mixing after each addition. As mixture gets stiff, use floured hands and begin kneading. Knead for 7 minutes, turning dough over often.

Let rise in greased bowl until doubled in size, approximately 1 hour. (Note: For timing purposes, you're going to have to let it rise overnight, unless you begin making it VERY early Sunday morning. It works fine. Just leave it in a coolish place and be prepared for it to rise a LOT. It will spill over the sides of your bowl, unless your bowl is very large, so put it on a clean surface or large platter or pan.) 

Once the dough has risen, punch down dough. (You'll probably do this in the morning.) Separate challah into 6 equal-sized balls.  Place the balls loosely in a large bowl or tray. They will rise on your way to class.(Note: If you punch them down when you first wake up, then you can punch the balls down one more time before leaving to Sunday School.) 

IN CLASS: 

Preheat oven to 375 degrees.

Give one ball to each student. Students will braid into challah.

Brush with glaze. 

Place on greased baking sheet (we will provide this). 

Bake for 45 minutes to 1 hour.