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