Fridays call for freshly baked challah! I’ve used joan_nathan recipe from nytcooking for years (decades? 🤔) and it’s tender, light, and almost like brioche in texture. The leftovers make absolutely epic challah French toast! From experience I can tell you that even with a *really* big stand mixer, you’re likely to get a few clouds of flour puffing up into the air as you mix the 8+ cups required for this recipe. While you can halve the recipe, why make one challah when you can make two (and gift one to a friend)? 💁🏻‍♀️ I’ll provide the brief rundown below, but your best bet is to read through the entire recipe on nytcooking for detailed steps. Happy baking! Ingredients for *two* giant challah loaves: ▢ 1½ packages (3½ tsp) active dry yeast ▢ 1 Tbsp plus ½ cup sugar ▢ ½ cup vegetable oil ▢ 5 large eggs ▢ 1 Tbsp kosher salt ▢ 8-8½ cups all-purpose flour ▢ Sesame seeds cooking.nytimes.com/recipes/7199-my-favorite-challah 1. Dissolve yeast and sugar in 1¾ cups of lukewarm wa...