Challah

• 2 kg bread or high-gluten flour (2kg is not the same as 5lbs. Measure! )
• 2 oz water
• 4 tbsp SAF instant yeast
• 1 cup sugar
• 1.5 cup oil
• 3 tbsp sal

1. 1

   Activate Yeast Mix water, sugar, and yeast. Let it sit until foamy.

2. 2

   Make Dough Add flour → mix → add oil & salt → knead 10–15 min until smooth & elastic.

3. 3

   First Proof Shape dough into a ball, cover, let rise 1 hour

4. 4

   Shape & Braid Punch down, divide into 130g pieces. Roll out → spiral into logs → create strand

5. 5

   Second Proof Cover braid, let rise 1 hour (or more).

6. 6

   Bake Convection oven 350°F / 175°C → 30 min → golden brown.

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