Water Challah - cooking recipe

Ingredients

2 ounces fresh yeast
5 cups warm water
5 tablespoons sugar
5 lbs flour
2 tablespoons salt
1/4 cup oil
egg, for glazing

Preparation

Crumble the yeast into the water, add sugar, and let bubble. Add flour. Mix well. Add remaining ingredients and knead to a soft dough. The dough has to be kneaded very well. Even if it seems like too much flour, keep kneading until it is all incorporated. Let rise 1 to 1 1/2 hours.
Separate challah and braid (the dough shouldn't need extra flour) into pans. Once braided, let the challos rise 1 1/2 to 2 hours (for light, airy texture). Preheat oven to 250. Brush challos with egg and place in oven.
After 10 minutes, raise oven temperature to 450 for 10 minutes, then lower to 350 and bake for 25 minutes. Remove from pans onto cookie sheet and bake at 350 for an additional 10 minutes.