• 1 tbsp. sugar
  • ½ cup warm water
  • 1 ½ ounces fresh yeast
  • 3 eggs
  • ¾ cup sugar
  • ¾ cup oil
  • ¼ cup wheat germ
  • 2 cups hot water
  • 12 cups flour plus ½ cup whole-wheat flour
  • 1 tbsp. salt


  • 1 egg, beaten
  • Poppy seeds


In a large bowl, dissolve sugar in ½ cup warm water. Crumble yeast into sugar-water, min and let stand until it begins to foam. Add eggs and mix well. Add sugar, oil and wheat germ and mix again.

Slowly add hot water, flours and salt, alternating liquid and dry ingredients. When dough forms a single ball, place on floured board and knead until smooth.

Place in oiled bowl and turn so top is oiled. Cover with towel and let rise 30 to 45 minutes until doubled in bulk. Punch down. Let rise again until doubled.

Punch down. Separate Challah with a blessing. Divide dough into four parts and shape loaves. Place in greased pans and let rise 15 minutes.

Preheat oven to 400.

Brush loaves with beaten egg and sprinkle with poppy seeds. Bake at 400 for 5 to 10 minutes, then lower temperature to 300 degrees and bake for 35 to 40 minutes, until brown. Remove from pans and cool on racks.

USE: baking sheets or loaf pans
YIELDS: 4 loaves