KosherEye.com
By Reyna Simnegar. Persian Food from the Non-Persian Bride
I like using dry active yeast because it is very easy to find and store. I keep it in the freezer to make it last longer. Also, there is one gadget that I could not do without when making challah: my beloved Bosch mixer. It can handle huge amounts of dough and, while I agree that making challah by hand can be therapeutic, I find that keeping my sanity can be therapeutic too.
Ingredients:
3 Tablespoons active dry yeast
1/4 cup sugar
1 1/2 cups warm water (3/4 cup boiling water mixed with 3/4 cup cold water)
For the dough
1 1/2 cups sugar
1 cup canola oil, plus additional for spraying on the dough
1-tablespoon salt
3 cups warm water, divided
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