Chellah(Jewish Sabbath Bread) - cooking recipe

Ingredients

1 pkg. yeast (2 if in a hurry)
2 1/4 c. warm water
1 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. oil
2 eggs, beaten
8 c. flour
egg yolk to glaze

Preparation

Dissolve yeast\tin water; add sugar, salt, oil and egg; stir. Add flour,\thalf
at
a time (may not need all).
Knead until smooth
and
elastic.
Let\trise
until
doubled.
Punch down, divide
in\thalf;
divide
each half into quarters.
For each loaf, divide
one quarter
into
3\tpieces.
Take 3 large pieces, roll
into\tlong
\"snakes.\"
Braid.
Take
3
smaller pieces, repeat process.
Put small braid on top of large braid and tuck ends
under.
Repeat for second loaf.
Let rise until doubled (or almost);
oil
lightly
to\tkeep from drying out. Glaze with beaten
egg
yolk
and bake at 400\u00b0 for 10 minutes, 350\u00b0 for 40 minutes.
Best eaten warm and broken off loaf with fingers and buttered.