Recipe - Challah (Sabbath White Bread)

2 Cakes yeast
4 teaspoon Salt
3 Eggs slightly beaten
Reserve 1 tb. for brushing
One fourth cup Sugar
2 cup Warm water
7 One half cup Flour (approx)
One fourth cup Veg. oul or melted crisco

Soften yeast in One half c. of the warm water, adding a little of the sugar to
help rise. In a large mixing bowl place sugar, salt, oil and the rest of
the water.
Stir to combine. Add yeast mixture which has risen and mix.
Blend in the eggas and abbout 3 cups of the flour and beat well. Then
knead in remainder of flour and continue to knead on floured surface until
dough is smoth and satiny, about 10 minutes. Place in greased bowl and
cover. Let rise in warm place, about 2 hrs. Punch dough down and divide
into 2 parts. If making twists, divide each half of dough into 3 strips
about 14" long. Braid the three strips together, sealing ends. Or divide
dough into two parts and proceed as follows: Make six large rolls of each
half and place them side by side in a greased baking pan. Let rise for
about 45 to 60 min. Brush with reserved eggs mixed with a little water and
bake in 375 F. oven for abt. 45 min. or until a deep golden brown. Remove
from oven and from pan so bottom does not become soggy. Makes 2 loaves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini