best challah (egg bread)

Course Breads and Muffins

Ingredients in this Recipe

1 1/2 packages active dry yeast (1 1/2 tablespoons or 3/8 ounces or 11 grams)
1 tablespoon (13 grams) plus 1/2 cup (100 grams) sugar
1 tablespoon (14 grams) table salt
1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl
1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained
5 large eggs
8 to 8 1/2 cups (1000 to 1063 grams) all purpose flour
Poppy or sesame seeds for sprinkling.

See Full Recipe at Smitten Kitchen