Ingredients

• 5 1/2 - 6 cups flour
• 1 tbsp. dry yeast
• 1/2 cup sugar
• 1 1/4 tsp. salt
• 6 tbsp. vegetable oil
• 1 1/2 cups water, plus 2 tsp.
• 2 eggs
• poppy or sesame seeds (optional)

Directions

1. In a small bowl add yeast, 1 tbsp. sugar, and 1/4 cup water. Mix and let stand for 10 minutes.
2. In a second bowl mix flour, salt, and sugar. Add the remaining water, oil, 1 egg, and the yeast mixture.
3. Mix everything together to form a ball of dough, adding flour if too sticky.
4. Cover with a towel and let the dough stand in a warm place for 60 - 90 minutes until it doubles in size.
5. Punch the dough to let out the air bubbles. Let stand 10 minutes.
6. Separate dough into 6 even pieces and roll each on the table into a snake.
7. Make two braided loaves with 3 pieces each. Tuck the ends under each braid. Place on greased and floured cookie sheets.
8. Beat one egg in a small bowl. Brush both braids with egg and let stand half an hour. Brush again and add poppy or sesame seeds if desired.
9. Let rise 60 - 90 minutes until loaves double in size.
10. Preheat oven to 375°F and bake loaves for 22 - 26 minutes until the tops turn golden.

Attribution: Challah by Ruthie Hansen