Ultimate Challah Bread

Begin by adding yeast to a large bowl, scattering it evenly over the water. Gently stir the mixture to rehydrate the yeast. Next, incorporate salt, sugar, margarine, and 4 eggs into the bowl; blend well. Gradually incorporate flour, adding it one cup at a time until you reach 12 cups, when the dough becomes slightly sticky but not soggy. Transfer the dough to a floured surface and knead until it becomes smooth and elastic, taking around 8-10 minutes to achieve this.

Prepare the baking surfaces by greasing them or lining them with parchment paper; set aside for later use. Divide the dough into 4 equal-sized portions (or 2 portions to create 2 large loaves). Cut each portion into thirds for the 3-strand braided loaves. On a floured surface, shape small dough pieces into long ropes approximately the thickness of your thumb and 12 inches in length. The ropes should be thicker at the center and thinner towards the ends. Join 3 ropes together at the top to form a braid, starting with the right strand and moving it over the middle strand. Take the leftmost strand and move it over the new middle strand, repeating this process until the loaf is braided. Finish by pinching the ends together and tucking them underneath for a neat appearance. Repeat this process for the remaining loaves.

Place the braided loaves onto the prepared baking sheets and allow them to rise until they have doubled in size, taking around 1-1.5 hours.

Preheat your oven to 350 degrees F (175 degrees C). In a small bowl, whisk together 1 egg and vanilla extract. Brush the loaves with the egg wash and sprinkle each loaf with approximately 1 tablespoon of sesame seeds.

Bake the loaves in the preheated oven until their tops are shiny and golden brown, taking around 30 minutes. Let the loaves cool before slicing.