Recipe - Rubios Challah

2 pack Active dry yeast
2 cup Warm water
7 tablespoon Sugar
4 teaspoon Salt
One fourth cup Salad oil
4 Eggs; room temp
7 cup Flour; or less
Sesame seeds

Recipe by: Jo Anne Merrill In a small bowl, place warm water and yeast
until yeast is softened. In a large bowl, combine sugar, salt, salad oil, 3
eggs slightly beaten and about 34 cups of flour. Mix with the yeast
mixture, adding more flour if needed, to make a workable dough. Knead until
smooth and elastic. Do not underknead. Place in an oiled bowl and turn to
oil top. Cover and let rise until doubled in size. Punch down the dough and
divide in half. Cut each half into 3 equal parts.

Roll each part into a strip 15inches long. Place 3 strips on a greased
baking sheet. Braid, fastening strips at each end. Repeat with second half
of dough. Beat remaining egg slightly and brush tops and sides of dough.
Sprinkle with sesame seeds. Bake in preheated 325 degree oven for 3040
minutes.

First prize recipe at Del Mar County fair 1993 Jo Merrill

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