• 2 ounces fresh yeast
  • 1 3/4 cups warm water
  • 1/2 cup sugar
  • 3 egg yolks
  • 7 cups flour
  • 1/4 cup oil
  • 1 Tbsp. salt


  • 1 egg beaten
  • Poppy seeds


Put yeast, warm water and sugar in the mixer bowl. Let stand until yeast bubbles. Add egg yolks, 5 cups of flour, oil and salt. Put on Speed 2 and mix with dough hook until ingredients are combined. Add 1 more cup of flour and mix for 2 more minutes on speed 2. Repeat with next cup of flour until all flour has been added. Then knead on Speed 2 for 10 minutes.

Remove bowl from machine. Oil the top of the dough, cover and let rise for 1 hour.

Separation of challah is not required when using this amount of flour.

For more on the separation of challah, click here

Divide dough into thirds. Shape and place in greased pans, cover and let rise another 45 minutes.

Preheat oven to 350°.

Brush loaves with beaten egg and sprinkle with poppy seeds if desired. Bake until brown, 45 minutes to 1 hour. Remove from pans and cool on racks.

USE: Baking sheets or loaf pans.

YIELDS: 3 loaves