Lunch: Challah Recipe

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110 ° to 115 °)
1/2 cup canola oil
1/3 cup sugar
1 tablespoon salt
4 eggs
6 to 6-1/2 cups all-purpose flour

Instructions

In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope.
Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350 ° for 30-35 minutes or until golden brown. Remove to wire racks to cool.

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