Directions

1. Mix together in small bowl and let stand in warm place:

2. 1 cube crumbled yeast

3. 1 t sugar

4. 1 t flour

5. ½ c warm tap water

6. Measure the following into a large bowl (wood, glass or plastic)

7. At least 8 c regular flour

8. 3 eggs

9. ¾ c sugar

10. ½ c oil

11. 1 T salt

12. 2 c warm tap water

13. And yeast mixture from Step 1

14. With large wooden spoon, smash all of the above together as well as possible. The mixture will be sticky.

15. Leave the mixture in the same bowl for 3 hours, returning every ½ hour to stir it and punch it down with a wooden spoon.

16. At end of 3 hours, turn the dough out onto a floured board or counter top. Add more flour if the dough is too soft to handle.

17. Divide the dough with a sharp knife into 3-4 large loaves. Shape into challot.

18. Set into well greased challah pans. Let rise for one hour. Before baking, brush all exposed surfaces with beaten egg/sugar mixture.

19. Bake at 350 for 45 minutes.