Bertha'S Challah

• 7 1/2 cups sifted flour (divided)
• 2 packages yeast
• 1/4 teaspoon sugar
• 2 1/2 cups warm water
• 4 eggs
• 4 tablespoon sugar
• 1 tablespoon salt
• 1 1/8 cup oil
• Poppy seeds
• Sesame seeds

1. Sift 3 cups flour in large bowl. Make well. Add
2. 1/4 tsp sugar, yeast, warm water. Let bubble.
3. Mix well. Add eggs, sugar,salt and oil. Mix.
4. Add 3 cups sifted flour. Mix. Add 1 1/2 cups sifted flour. When pliable turn onto board covered in flour. Knead well. Add flour until not sticky. Cover with bowl and rest 10 minutes. If
5. sticky when punched down add more flour. Coat bowl and top of dough with oil. Cover dough in bowl with towel and let rise 2 hours. Knead down
6. again. Line pans with parchment paper. Shape in
7. loaves or rolls. Let rise again for 30 minutes. Brush with beaten egg and sprinkle with poppy seeds and sesame seeds. Bake at 350 for 25 minutes for loaves, less for rolls.

flour, yeast, sugar, water, eggs, sugar, salt, oil, seeds, sesame seeds

Taken from www.epicurious.com/recipes/member/views/berthas-challah-52913811 (may not work)