This is THE best challah recipe. Guests often call after shabbos for the recipe.
3 Cups water
8 teaspoons yeast
1 1/3 Cups sugar
1 1/3 Cups oil
8 eggs
6 teaspoons salt
5 lb flour
Combine lukewarm water, yeast, sugar, oil, eggs, and half the flour in the mixing bowl.
* If you mix it with the regular cake beater (at this point) it kneads much better.
Add the salt.
* Switch to the dough hook and add remaining flour.
Let the dough rise for one hour.
* For a lighter challah, knead the dough again for a minute using the dough hook.
Let the dough rise an additional hour.
Braid the challah and let it rise for 1/2 an hour. If the dough is a little sticky, lightly grease your hands.
Bake: bilkelach – about 25 minutes (depending on size), small challahs – about 1/2 hour, medium challahs – about 40 minutes, large challahs – about 45 minutes.
* Tricks I’ve found that really made a difference in the challah’s texture.