Chani’s Challah

4 Pkgs. dry yeast

3 1/2 cups warm water

1 cup sugar

6 eggs

1 cup oil

1 1/2 Tbsp salt

5 lbs flour (14-15 cups)

Dissolve yeast in warm water in a large bowl. When dissolved, add sugar salt and half of the flour. Mix well.

Add eggs and oil, then slowly stir in most of the remaining flour - dough will become quite thick.

When dough begins to pull away from sides of bowl, turn onto floured board and knead for about 10 minutes. Add only enough flour to make dough manageable. Knead until dough is smooth and elastic and springs back when pressed lightly with a fingertip.

Place dough in large oiled bowl to rise. Cover with a damp towel or saran wrap and let rise in a warm place for 2 hours- punching down 4-5 places every 20 minutes.

Separate Challah with a Bracha. Shape into 4-6 loaves. Allow to rise again. Brush tops of loaves with beaten egg and sprinkle with sesame or poppy seeds. Bake at 350 for 30-40 min or until browned.