I always make extra dough to freeze and bake at a later date. I have included instructions for successful freezing so you can be sure to always have fresh Challah for Shabbos!
The Loschaks' Incredible Challah
Dough
2 1/2 cups lukewarm water
2 T (or 6 t or 2 packets plus 1/2 t) Yeast
3/4 cup sugar
3/4 cup oil
3 jumbo eggs
1 1/2 tablespoons salt
12 cups flour
Directions
Dissolve yeast in water.
Add sugar, oil, eggs and salt and mix well.
Add flour and knead until a little sticky to the touch.
Let the dough rise until double in bulk.
Punch down.
Separate the challah and make a blessing.
Make strands of dough and braid.
Paint the challah loaves with beaten egg yolks.
Let rise.
Bake at 360 for 20 minutes or until golden brown.
