VARIATION 1: Original Recipe

Dissolve

• 1 package yeast; in
• ½ cup warm water

Mix

• 6 cups flour
• ½ cup sugar
• 1 teaspoon salt

Add

• Yeast mixture
• 1/3 cup oil
• 3 eggs
• 1 cup warm water

Knead in 1-2 cups of additional flour to make a dough. Knead for 4-6 minutes. Let dough rise until doubled.

Punch down dough and divide in half. Make 2 challahs and let rise until doubled in size, at least 1 hour. Brush tops with 1 beaten egg. Sprinkle with poppy or sesame seeds. Bake at 350° for 45 minutes.

VARIATION 2: Aunt Sue

Ingredients

• 1 cup lukewarm water
• 1 1/2 package yeast
• 4 cups flour, separated
• 3/4 cup sugar, separated
• 2 eggs, beaten
• 3/4 teaspoon salt
• 1 stick margarine

Instructions

Combine water and yeast in a large bowl. Add 1 1/2 cups flour and 1/2 cup sugar. Stir with fork. Cover and let rise for 30 minutes.

Mix eggs into the yeast mixture.

In a medium bowl, combine remaining 2 1/2 cups flour, 1/4 cup sugar, and the salt. Add margarine and cut in with two knives or pastry blender until mixture resembles a coarse meal.

Add flour/margarine to the yeast/egg mixture and knead together using stand mixer fitted with dough hook (or by hand) until dough is soft and smooth. Add up to 1 cup more of flour if mixture seems too wet.

Cover and let rise for 3 hours. Shape into braided loaves (makes 4 small loaves), then cover and rise additional 3 hours. Bake at 350 degrees for 17-18 minutes.

“God comes to the hungry in the form of FOOD.” – GANDHI