Challah

• 6 to 9 c. sifted unbleached all-purpose flour
• 2 pkg. dry yeast
• 1 1/2 c. lukewarm water
• 1/2 tsp. baking powder
• 1/2 tsp. cinnamon (fresh ground if possible)
• 1 Tbsp. salt
• 1 tsp. vanilla
• 3 large eggs
• 3/4 c. corn oil
• 3/4 c. honey (plain or thyme flavored)

1. Blend yeast in 1 cup of water.
2. Let stand until dissolved. Put 6 cups of flour in large bowl.
3. Make a well in center and pour yeast into well.
4. Using a fork, mix 1/4 of flour into yeast by stirring around the well.
5. When 1/4 of the flour is incorporated, stop.
6. Leave fork in place.
7. Cover with towel and let stand in warm, not hot, place for 45 to 50 minutes.
8. Then stir in rest of flour.
9. Sprinkle baking powder, cinnamon and salt over yeast mixture and mix.
10. Add vanilla, eggs, oil, honey and remaining water.
11. Use your hands to mix in the bowl.
12. Add 2 cups of flour; mix and knead in bowl, using hands.
13. When flour is blended, add more flour if necessary.
14. Work the dough, aiming for a mixture that will not stick to your hands while using the minimum amount of flour necessary.
15. You want to end up with a soft, very slightly sticky dough.

flour, yeast, water, baking powder, cinnamon, salt, vanilla, eggs, corn oil, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230500 (may not work)