2 2/3 c. water
1 c. sugar or honey
10 tbsp. oil
10 c. flour (plus extra for kneading)
7 eggs, slightly beaten
2 tbsp. yeast
1 egg yolk for glaze
Poppy or sesame seeds for topping

Add yeast to 1 1/3 cups lukewarm water. Measure flour. Heat 1 1/3 cups water and dissolve sugar and salt in it. Add oil to liquid and then slightly beaten eggs. By now yeast should be frothing. Add it and liquids to a well made in flour. Stir until flour is wet. Put some flour on the table to keep it from sticking. Knead until it is not sticky; adding additional flour as needed, to achieve a fine, even grain (about 10 minutes).

Put in large bowl; cover with damp cloth; let double in bulk (2-4 hours in summer, 3-6 hours in winter). Punch down; braid. Put braided challah in pan that has been coated with solid shortening. Beat an egg yolk and 1/4 cup water. Brush over the braided challah. Let rise again sprinkle with seeds. Bake at 325 degrees until golden brown, and when it sounds hollow when tapped on the side. Makes 5 medium sized loaves.