Senior editor Julia Kramer’s mother, Jill Weinberg, shared her family’s challah recipe with us—it is truly revelatory. All we can hope is that our faithful version comes close. (For best results, bake weekly for several decades.) This recipe makes two loaves, but it can easily be halved. This is part of <a href="http://www.bonappetit.com/best">BA's Best</a>, a collection of our essential recipes.
Category: Bread
Cuisine: not set
2 envelopes active dry yeast (about 4½ teaspoons)
2 teaspoons plus ¾ cup sugar
2 large eggs beaten to blend
4 teaspoons kosher salt
½ cup shortening melted, plus more for greasing
7 cups all-purpose flour, plus more for dusting
2 large egg yolks
Sesame seeds (for serving)
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