Challah

2 pkgs dry yeast
1/2 c. warm water
2 tsp sugar

Dissolve yeast and sugar in the water and set aside

7 - 8 cups all purpose flour
1/4 cup sugar
2 tsp salt
4 - 5 eggs (lightly beaten)
1/3 cup veg. oil (peanut is best)
1 1/2 - 2 cups water



Sift 4 cups flour with sugar and salt into large bowl. Make a well in the center, add beaten eggs, yeast, water and oil to flour. Stir, keep adding flour until a good consistency. You may need to add more flour or water depending upon if it is too sticky or too dry. Knead 5-10 minutes. Rub oil over dough, place back in bowl and allow to rise until double in size. Punch down and knead again 5-10 minutes. Let rise again until double in size.Divide dough to make 2 large loaves. Each loaf needs to be rolled out and braided. Place on baking sheets - parchment paper works great if you have it. Let set for 15 minutes.

Brush with egg wash - 1 egg yolk mixed with 1 tsp water and 1 tsp sugar. You can add sesame or poppy seeds if desired.

Bake for 35 minutes in 350 degree oven.