

Few things say “Shabbat” quite like the warm, heavenly smell of baking challah — the perfect signal that it’s time to relax and unwind. From the “Spice Girls’” Israeli-American cookbook, here’s a parve challah recipe that’s rich, fluffy and sweet. B’te-avon (bon appétit)!
Challah
Ingredients (Makes 6 challot):
Note: Many challah recipes, like this one, call for more than 12 cups of flour, so you can fulfill the mitzvah of Hafrashat Challah (saying the blessing over separating the challah). You can halve this recipe with excellent results.
4 cups warm water (105 to 115°F)
6 packages active quick-rising dry yeast
1 tbsp. sugar
5 lb. bag of bread flour (14 cups, of which you will use 12)
2 cups + 1 tablespoon sugar
1½ tbsp. salt
4 large eggs
1½ cups canola or vegetable oil
1 large egg, lightly beaten, for egg wash
5-7 loaf pans or 3-4 baking sheets
Preparation:
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