Traditional Challah
- 2 tbs. yeast
- 2 cups warm water
- 4 tsp. salt
- ½ cup sugar
- 1 ¼ cup oil
- 3 beaten eggs (save some in bottom of cup)
- 7 cups flour
- Dissolve yeast in water; let rest for 5 minutes.
- Add salt, sugar, and oil.
- Blend in egg and half the flour.
- Slowly add rest of flour, stir until dough is stiff.
- Turn out on lightly floured board, knead until satiny smooth.
- Place in greased bowl. Cover with a clean cloth.
- Let rise in warm place until doubled (over 1 hr).
- Punch down, turn out on lightly floured board.
- Cut into equal portions, roll into strips about 1 ½ feet long.
- Braid strips and seal ends (3 per loaf).
- Place on greased sheet, let rise for 1 hr.
- Brush with leftover egg and bake at 350º for 1 hour.
Source: Buba Esther Messing