2 env. yeast
6 tbsp. honey
6 tbsp. safflower oil
1 tbsp. salt
1/2 c. egg yolks
6-7 c. flour (unbleached)
1 c. lukewarm water (saffron threads-optional)
Egg wash

1 egg beaten, 1 tablespoon water, Pinch of sugar or salt

Dissolve yeast in 1/4 cup of warm water. Add a drop of honey; let proof. Combine with 2 cups of flour, salt, honey, oil, yolks, and water; mix well. Add the balance of the flour and mix until the dough leaves the sides of the bowl clean.

Turn out on a clean surface, lightly floured, and knead until smooth and satiny. Place in a greased bowl. Cover with Saran Wrap and place in an unlit oven with a pan of very hot water on the bottom of the oven. Let rise until double in bulk.

Punch down, knead for 2 minutes in bowl. Oil the top of the dough, cover, and let rise again. Punch down. Press out the bubbles.

Divide the dough according to how you want to shape your breads. This makes two very large challahs. Let the dough rest, covered, for about 5 minutes. Form the challahs and place on a greased baking sheet. Cover and let rise until puggy. Paint with egg wash. Sprinkle with poppy seeds, sesame seeds, or coarse salt.

Bake in a preheated oven. Look at the breads after 10 minutes, changing the position in the oven according to how evenly they are browning. The time is dependent upon how large the breads are. They are done when they sound hollow.