Challah braided bread and rolls...
Shoshana

I used a "classic challah" recipe from "The Spice and Spirit of  Kosher-Jewish cooking" by Lubavitch womens organization ~ Chabad International.


1 1/2 - 2 oz yeast(I used 3 pkts of dry yeast, Fleishmanns)
2 1/4 cups luke warm water
1 tbsp salt
1/2 c sugar
1/4-1/2 c oil
4 eggs beaten
9 c flour

Dissolve yeast in water for about 10 min. Add Sugar salt, oil, eggs. Mix. Then add in flour 3 cups at a time, mixing, after each addition, it will get thicker each time, and remember to make sure to get all 9 cups in!! If more flour is needed to work through add at this time.

Knead the dough until smooth then knead an addl 7 min or so, place in a lg greased bowl and leave in a warm place for 1 1/2 hours til risen to double its size.

Punch down dough completely until there are no air pockets. Divide dough, braid, or shape as desired. Place onto greased cookie sheet and let challah rise again unitl double in size again...Brush with egg yolk (if prefer shiny tops, if not , leave egg yolk off tops), bake at 350 for 1/2 hour, approximately according to your stove.

There ya go, easy to make and tastes so yummy, can be used not only for Sabbath bread, but for rolls, or french toast, or with butter and honey on it, yum yum!!! Enjoy!