Challah (egg bread)

Challah (egg bread) from Bessie Goldbaum.

• 8 cups flour
• 1-1/2 cups warm water
• 2 packages dry yeast, dissolved in ½ cup warm water
• 1/3 cup sugar
• ½ cup oil
• 4 eggs
• 1 Tablespoon salt

1. Beat eggs lightly.
2. Add oil, sugar, salt, yeast mixture to half of the flour.
3. Mix thoroughly.
4. Add remaining water and flour gradually.
5. Knead until the dough is smooth and elastic, adding as little flour as possible to keep hands from sticking.
6. Cover and place in a warm part of the kitchen until the dough rises to double the volume.
7. Punch down the dough and let it rise again.
8. Turn out on a floured board.
9. Divide dough in half for two loaves and cut each half into three equal parts.
10. Roll each section into lengths about 1-1/2 inches thick.  
11. Pinch three sections together at one end.  Braid the three lengths. 
12. Tuck the ends together, making sure they are fastened securely.
13. Place on a greased and floured pan and allow to rise until double.
14. Brush with a beaten egg yolk. . 
15. Sprinkle with poppy seeds, if desired.
16. Bake in a 300-degree oven for 1 hour and 15 minutes.
17. Let cool; slice and serve.

Makes two loaves.