Challah

Source: Grandma Phyllis
adapted by There's Always Thyme to Cook

2 packages dry yeast
1/2 cup warm water

3 tablespoons sugar
1 tablespoon salt
3 eggs (beaten)
1/2 cup oil
6-7 cups flour
1 1/2 cups water

1 egg yolk mixed with a little bit of sugar

Dissolve 2 packages dry yeast in the 1/2 cup water. Then in a bowl add the sugar, eggs, oil, about 6 cups flour (more if necessary. Make a well. Keep mixing in flour with the water, a little at a time, mix into salt and eggs with sugar and yeast. Mix in a little flour, knead well. Cover with towel. Let rise in a warm place for one hour the turn out on floured board. Knead for 10 minutes. Let rise until doubled in size. Knead a few minutes more. Then divide into three parts and braid. Place on slightly greased cookie sheet, cover, let rise about 40 minutes. Paint with egg yolk, mixed with a little bit of sugar.

Bake at 350° F until golden brown.