Shabbat Challah

Ingredients

1 pkg of fresh yeast, or 2 pkgs dry yeast
1 tblsp sugar
1/2 cup lukewarm water
7-8 cups flour (approximately)
1 cup lukewarm water
4 eggs
1/4 cup honey
1 1/2 tsps salt
2 tblsps corn oil

Egg wash: 1 egg yok and 2 tblsps water
Poppyseeds
Honey

Procedure

1. Place the yeast and 1 tablspoon sugar in a bowl. Add 1/2 cup lukewarm water, mixing well and disolving the yeast with the back of a spoon; cover with a saucer. The yeast will begin to bubble and form foam.

2. While you wait for the yeast to foam, measure the 7 cups of flour into a large mixing bowl. Add the salt and mix. In another bowl, stir lukewarm water and honey until honey dissolves well; add oil. Break eggs into a separate bowl and mix them up.

3. When the yeast has risen to form a nice foamy cap, make a well in the center of the flour mixing bowl. Add the lukewarm water and honey, oil and beaten eggs. Stir up the yeast and pour into the large mixing bowl with all the other ingredients; stir this all well with a large wooden spoon. The dough will be sticky and you may need to sprinkle in a bit more of the extra cup of flour, a little at a time.

4. Turn the dough out onto a floured surface. Oil and flour your hands. Knead dough well sprinkling on a bit more flour as needed. Knead about 5 minutes; let the dough rest and cover it with a clean cotton kitchen towel.

5. Meanwhile oil a large mixing bowl for the dough to rise in. Oil and flour your hands again and continue kneading the dough a couple few more minutes until smooth and elastic and no longer elastic.

6. Turn this ball into the prepared oiled mixing bowl; cover with a clean cotton kitchen towel and set in a warm non-drafty place. Let this rise until doubled. Test the dough by plunging your finger into the center of the mound of dough. If your indentation remains in the dough, then it has raised sufficiently.

7. Divide the dough into 2 equal halves. Take the first half and divide it again into 3 equal parts. Pat and roll each of the 3 parts into a long cylinder and braid the three cyinders together. Divide the remaining the same as the first half. Braid the 3 cylinders and place on top of the first braid on a well oiled baking sheet. Cover tthe braided challah with the kitchen towel and let it rise in a warm non-drafty place until the challah has almost doubled, about 30-40 minutes.

8. Brush the top of the challah with the egg wash and sprinkle on poppyseeds. Place the challah in a 400 degree pre-heated oven and immediately lower the temperature to 375 degrees, baking the challah for 40-50 minutes. The bread should be well-browned and crusty outside.

10. Cool the challah on a rack. While the challah is cooling, brush the tops generously with honey.