This recipe was developed by Sam Rosen working with his granddaughter, Joan Horn so that home bakers could bake a Rosen's Famous challah. ENJOY!

Ingredients:
5 pound sack of bread flour
2 Tablespoons dry yeast
1 Tablespoon vital wheat gluten
1 Tablespoon salt
1/3 cup Sugar
5 Eggs (4 for dough)
1/2 cup Canola Oil

In a large bowl pour 2 cups warm water. Add yeast, gluten, salt, sugar, 4 eggs, oil. Mix with whisk or wooden spoon. Add flour until you can’t stir and hand knead, adding more flour till dough is elastic but not too sticky (this will use about half of the 5 pound flour sack). Take dough out of bowl and oil bowl. Put dough back in bowl and cover with wet towel. Let rise till doubled in size, about 2-3 hours.

Put dough on work surface and cut in half to make two loaves which can be baked in loaf pans or braided as desired. If using, fold in raisins. If you’ve braided it into two loaves, put them on your baking sheet and cover with damp cloth. If you’re using bread pans, cover with damp cloth. Let sit for a second rise of about 30 minutes. Take remaining egg and mix it up in a bowl and brush egg wash over the loaves before baking. Bake at 450 degrees 15 minutes. Then turn oven down to 350 degrees for 25 minutes. Enjoy!