*  Exported from  MasterCook  *
 Recipe By     : Jewish Food List
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Shabbat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      packages      yeast
    2      cups          lukewarm water
    8      cups          sifted -- unbleached flour
    2      teaspoons     salt
    4                    eggs -- beaten well
    1                    egg yolk -- beaten
 Sift the 8 cups of flour; put aside.  Soak yeast in the water for 5 minutes. Si
 ft the flour, salt and sugar together.  Combine the yeast mixture with 3 cups o
 f the flour mixture, stirring until smooth. Cover the bowl with a cloth and all
 ow to rise in warm place until double in bulk - about 30 minutes.  Add the beat
 en eggs and mix well.  Add the remaining flour mixture and knead for ten minute
 s (exactly) on a lightly floured surface until smooth.  Place the dough in a bo
 wl; brush top with melted butter and cover with cloth.  Allow to rise until dou
 ble in bulk - about 2 hours.  Knead the dough for 3 minutes.  Divide the dough 
 into 6 equal ropes. Braid as desired -  three ropes can make one challah - ther
 efore you would have two, nice- sized challahs. Let rise again for 1 hour on gr
 eased baking sheets (covered).  Preheat oven to 400 degrees.  Brush top of chall
 ah with melted butter and beaten egg yolk.  Sprinkle with poppy or sesame seeds
 . Bake until done.
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