Challa Egg Bread
|Sugar||3⁄4 Cup (12 tbs), divided|
|Dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1 Cup (16 tbs) (105°)|
|Oil||1 Cup (16 tbs)|
|Eggs||6 , well beaten|
|Flour||8 Cup (128 tbs), sifted|
|Poppy seeds||1 Tablespoon|
Preheat oven to 375° during third rising.
Mix together approximately 2 tablespoons sugar, yeast, and 1 cup water.
Let stand about 10 minutes, until it bubbles.
Add oil, eggs, salt, rest of sugar, and 2 cups flour.
Beat with mixer.
Let rise 45 minutes.
Add remaining flour and let rise for 2 hours.
Sprinkle wooden pastry board and hands with flour.
Punch down dough and separate into 6 pieces.
Roll these pieces into long strands.
Braid 3 strands together tightly for each loaf.
Place the 2 loaves on a lightly greased baking sheet.
Cover and let rise in a warm place until double in size (1 hour).
Brush with a mixture of 1 egg yolk and 2 tablespoons water.
Sprinkle with poppy seeds.
Bake 30-40 minutes or until golden brown.