Instructions: Traditionally known as challah, is rich and cake-like, with a delicate flavor. A must for any holiday dinner or family celebrations, this is the recipe I make for wedding buffets, easily feeding about 50. Be sure to note that this recipe calls for five pounds of flour not five cups. The super-large batch is a snap in the DLX.

Makes 6 braids.

DLX challah
3 1/2 tablespoons (4 packages) active dry yeast (or 3 tablespoons SAF instant yeast or 2 ounces crumbled fresh yeast)

4 cups warm water (105 to 115 degrees)

7/8 cup plus 1 tablespoon sugar
6 large eggs
1 cup vegetable oil
5 pounds unbleached all-purpose flour
1 tablespoon salt
1 egg beaten with 1 tablespoon water, for glaze 3 tablespoons sesame or poppy seeds, for sprinkling

Loosen knob to release arm on the DLX mixer. Swing the arm out of the way and set the bowl onto the stand. Attach scraper attachment by inserting metal end into hole next to the arm. The scraper will not touch the bottom of the bowl.

Pull the arm back over the bowl and tighten knob slightly. Pull up the pin, slide roller attachment underneath and release the pin into the hole in the top of the roller. Make sure speed knob on the control panel is on the lowest setting (a single line).

To mix: In mixer work bowl, pour in 2 cups water. Sprinkle yeast and 1 tablespoon sugar over water. Stir gently to dissolve and let stand 10 minutes.

It will moisten and become foamy.

Add remaining 2 cups of water, remaining sugar, eggs, oil and half of the flour into the work bowl on top of the yeast. Sprinkle the salt on top. until a shaggy mass of dough is formed. Loosen knob and position the arm 1 1/2 to 2 inches from the side of the bowl. Tighten knob and test to be sure the arm is firmly locked in place. Turn mixer on. Mix one minute on low speed, then increase to medium (halfway into the double line) and mix four minutes, turning the ON/OFF switch to 4; it will automatically turn off. Turn on again, set speed to low and gradually sprinkle in the flour remaining in the bag, letting the mixer incorporate the dry flour before adding more. This will take a full minute. The dough will form a cohesive mass on the roller attachment and pull away from sides of the bowl. The roller arm will move back and forth slightly as the dough thickens.

To knead: Set timer on 8 and increase speed to medium again to knead eight minutes. The dough will not be as smooth as when hand-kneaded at first, but smooth out during kneading process. You do not have to scrape the bowl; the scraper attachment does it automatically. To test the dough, stop the machine and poke it with your finger. Sprinkle in about 1/2 cup more flour if the dough seems too sticky. You want an elastic dough, one that can firmly hold its own shape, but not dry.

When the machine turns off, unplug. Using a firm plastic spatula, push dough down off the top of the roller. Loosen knob to release the arm and pull up the pin to release the roller. Use spatula to scrape dough off roller (the dough will not stick to the roller; it will slide off). Remove scraper attachment and lift bowl off the stand. When cleaning, remember to clean the pin to avoid it sticking.

For first rise: With a plastic dough card, scrape dough into a lightly greased 6- to 8-quart deep plastic bucket. Grease top (I use butter-flavored or olive oil vegetable cooking spray) and cover with plastic wrap. Let rise at room temperature until double in bulk, about 1 to 1 1/2 hours. Do not allow dough to rise over double, as it has a tendency to tear and the baked loaf will not be as full volumed as it can be. Deflate dough by punching down with your fist into the center of the dough.

To shape: Line three 11-by-16 inch baking sheets with parchment. Turn dough out onto a lightly floured work surface. Without working dough further, divide dough into three equal portions. Further divide each portion into three equal portions. Roll each section under your palms into a rope that is tapered at each end, about as long as your baking sheet. Gently dust work surface with flour

(this keeps the shape more distinct during rising) that will lightly coat each rope. Be sure ropes are of equal size and shape. Place the three ropes parallel to each other on baking sheet. Begin braiding, starting in the center rather than at the ends for a more even shape. Take one of the outside ropes and fold it over the center rope, then repeat the movement from the opposite side.

Continue by alternating the outside ropes over the center rope. When completed, turn the dough around and repeat the procedure from the middle out to the other ends. Adjust or press the braid to fix any irregularities, pinching the ends into tapered points.

To rise: Cover each loaf loosely with a clean, damp dish towel and let rise at room temperature until dough is almost double in bulk, about 30 minutes.

Preheat oven to 350 degrees after shaping all the loaves.

To bake: Brush surface of loaves with egg glaze and sprinkle with seeds, or leave plain. Place one baking sheet on center rack of preheated oven and bake 40 to 45 minutes, or until loaf is deep golden brown and sounds hollow when tapped with your finger. Remove from oven to cool on baking sheet. Place second baking sheet in oven and bake. Place third baking sheet in refrigerator to slow rising; bake after removing second loaf from the oven. Loaves are best at room temperature. Store at room temperature for about three days or freeze.

Note:
Instead of braids, you also can shape the dough into 12 (9-by-5 inch) loaves.

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