Challah - cooking recipe

Ingredients

1 pkg. dry yeast
5 c. flour, spooned into cup
2 eggs
1 slightly beaten egg yolk
1 1/4 c. warm water
2 Tbsp. sugar
2 tsp. salt
2 Tbsp. vegetable oil
poppy seed
1/4 c. warm water

Preparation

Sprinkle yeast and sugar into 1/4 cup very warm water and let stand for 5 minutes; then stir.
Mix flour and salt in a large bowl.
Make a well in center and drop in whole eggs, oil, 1 1/4 cups very warm water and the yeast mixture.
Work liquids into flour. Turn out onto lightly floured board and knead until smooth and elastic.
Put into greased bowl and turn to grease top of dough.
Cover and let stand in warm place for one hour, punch down, cover and let rise 35 minutes or until doubled in bulk. Divide dough into three equal parts and between lightly floured hands roll dough into three ropes of even length.
Braid and put on greased baking sheet.
Cover and let rise 20 minutes or until light.
Brush with egg yolk and sprinkle with poppy seed.
Bake at 375\u00b0 about 45 minutes.
Check after 15 minutes and if braid is very brown, cover with foil.