Mom's Challah, Second Version

Ingredients

• 7 teaspoons dry yeast (3 pkgs)
• 1/4 cup warm water
• 3/4 cup sugar
• 2 cups warm water
• 3/4 cup oil
• 1 tablespoon salt
• 4 eggs, slightly beaten
• 8 cups flour
• 1 egg, beaten with a little water
• poppy seed (optional) or sesame seed (optional)
• raisins, for holidays (optional)

Directions

1. 1

   Dissolve yeast in 1/4 cup water and set aside. It will soon start bubbling.

2. 2

   In a large mixing bowl, combine the sugar, 2 cups of water, oil and salt. Mix.

3. 3

   Add the eggs and the yeast mixture and mix well.

4. 4

   Add 4 cups of flour, and mix well again. Add the remaining flour, 1 cup at a time, mixing well after each addition.

5. 5

   Turn out the dough onto a floured surface and knead knead knead. (If you are doing this in a mixer, just knead in the mixer.) When it is smooth and elastic, it is done. You may need to add a little extra flour or water to get it to that earlobe consistency. You can add the raisins here if you'd like.

6. 6

   Place in a lightly oiled bowl, cover with a damp towel, and let it rise until doubled in size.

7. 7

   Punch down, knead another few minutes, and return to the bowl for another rising.

8. 8

   Divide into thirds (by cutting with a knife; don't pull), and shape into loaves.

9. 9

   Heat oven to 350°F

10. 10

    Place each loaf in a prepared pan or on a cookie sheet lined with parchment paper. Brush the tops with the egg/water mixture, and sprinkle with seeds if you wish.

11. 11

    Bake for about 45 minutes. When done, the loaves will sound hollow when tapped on the bottom.