2 cakes yeast, softened in 1/4 c. warm water
8 c. flour
1/4 c. sugar
1 tbsp. salt
4 eggs
3/4 c. oil
1 1/2 c. lukewarm water (approximately)

Sift dry ingredients together. Make a well and add yeast mixture. Cover. After yeast bubbles, about 15 or 20 minutes, add eggs and oil. Mix thoroughly. Add water (enough for smooth kneading). Knead well. Cover with towel. Keep in warm place until dough rises. Punch down and let rise until double in size. Divide dough into six parts. Roll three strips on lightly floured board and braid for one loaf. Repeat for second loaf. Place loaves on lightly greased cookie sheet. Cover again and let rise until double in bulk. Mix egg yolk with one tablespoon of water and brush on top of Challahs. Sprinkle with sesame seeds or poppy seeds if you so desire. Bake at 350 degrees for 45 minutes (or longer if necessary) until golden brown. For holidays raisins may be added.

A double star recipe!