Two-Tone Challah Bread - cooking recipe

Ingredients

2 tablespoons salt
2 1/2 kg flour
30 g dry yeast
1 1/2 cups oil
3/4 cup honey
3/4 cup blackstrap molasses
6 eggs
8 cups warm water (varies depending on flour)

Preparation

Make the light dough: put 1 Tbsp of salt at the bottom of the mixer bowl.
Pour 1.25 kg of flour on top of it, then sprinkle 15 g of yeast (so the yeast and salt don't touch).
Make a dip in the flour and fill it with 3/4 c oil, the honey, and 3 eggs.
Start mixing slowly with the \"K\" blade of your mixer, while gradually adding water as necessary until everything is mixed in well and dough forms.
Put mixer on med/med-high speed for at least 5 minutes.
Oil a giant bowl and move the ready dough into it. Cover with a damp towel.
Make the dark dough in the same manner, substituting the honey for blackstrap molasses this time.
Put the dark dough in a separate bowl and knead both doughs after 30-60 minutes (if dough has risen properly it should have doubled), for at least 5 minutes each.
This is the time to freeze part of the dough if you're not using it all. Otherwise, let it rise for another 30-60 minutes and then start rolling out parts so you can braid it.
Bake on medium heat (180\u00b0C) for 30-40 minutes or until the white part is golden on top.