Challah

In a tall glass place 2 tablespoons of flour, 2 teaspoons of sugar, the yeast and 3/4 cup of the warm water. Stir to blend and set aside to proof. It should bubble up to nearly fill the glass.

Meanwhile in the bowl of a heavy duty mixer (or you can also do this by hand), combine the remaining 1 1/2 cups warm water, the oil, the eggs, the remaining sugar, the salt and 2 cups of the flour. Beat for two minutes at medium speed until well mixed and smooth. Add the proofed yeast mixture and another cup of the flour. Mix at low speed until combined. Change to the dough hook and continue to add flour in half cup increments. The amount of flour is dependent on the weather (really!) so just add enough to keep the dough from sticking and knead until the dough is silky smooth and easy to handle, about 7 cups total. The dough should be soft but not sticky. Be careful not to add too much flour. Too little is better than too much.

Turn out onto a floured board and knead a few times. Place in a lightly oiled bowl, cover with a clean towel and let rise until doubled, about 1 hour. Punch the dough down and let rise again until doubled. The turn the dough out onto the board and shape into 2 large (12-14″ loaf pans) or 3 medium loaves (8-9″ loaf pans) which have been lightly greased or sprayed with release spray such as Pam. Alternatively you may divide the dough in half, then divide each half into thirds and form two braided loaves and place the braids on a sheet to bake.

Cover with the towel and let rise until nearly doubled, about 45 minutes. With a sharp knife or blade slash the tops of the loaves down the center. If desired, brush the tops with beaten egg for a shiny crust. Bake in a 350F degree oven for 30 minutes. Turn out of the pans and cool on a rack.