Challah

I have a sweet neighbor, yet again, who brought us a yummy dinner after having Halle. She made a wonderful and traditional Eastern European meal. I'm not embarrassed to say that I ate half a loaf of challah by myself. It was delicious.

Challah

Makes six medium loaves

(yummy braided sweet white bread)

Bread

2 pkgs dry yeast (4 1/2 tsp)

2 1/2 cups warm water

1/2 cup honey

1 Tbsp. salt

3/4 cup oil

4 eggs

9 cups flour

Glaze

1 egg yolk

1 tsp water

poppy seeds (optional)

Mix yeast, water and honey. Let it sit and begin to bubble (ferment) (about 10 minutes). Add the salt, oil and eggs and mix well.

Gradually add the flour 2 cups at a time. After all flour is added, knead for 7 minutes.

Let rise until doubled in size (about 1 hour).

Punch the dough, and separate into six.

Divide each section into thirds and braid. Place on greased pan and let rise again until doubled in size. While bread is rising the last ten minutes or so, preheat oven to 375 degrees.

Brush with glaze and bake for 45 minutes to 1 hour.