Made traditionally for the Sabbath - different from bread eaten the rest of the week.
1 1/2 cups warm water (110-115 degrees)
3 Tbsp yeast
1/2 cup sugar
1/2 cup vegetable oil
1 Tbsp salt [Megan's note: That's how it's listed in the cookbook. I used less.]
5 to 6 cups all purpose flour
In a large bowl, dissolve the yeast and sugar in warm water. Let stand until foamy, about 10 minutes.
Beat in oil, eggs, salt and 2 cups of flour. Beat in additional flour 1 cup at a time until dough is too difficult to handle in bowl.
Turn out onto well floured surface and knead until smooth and elastic, adding more flour as necessary, for at least 10 minutes.
Shape into a ball and place in a well-oiled bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm, draft free place until doubled in size.
Punch down, divide in half, divide each half into 4 or 6 equal pieces, roll out like sausages and braid following illustrations. If you absolutely cannot brad with more than three strips, that's okay, too.
Place on greased baking sheets, cover loosely with plastic wrap, and let rise until doubled.
Brush with egg wash and bake in a preheated 375 degree oven until golden brown and hollow sounding when tapped, about 30 minutes. Cool on wire racks.
1 Tbsp water
Beat until well mixed. Brush over unbaked cookies, bread, pastry, etc. for a shiny finish.
Credit: Gottlieb's Bakery: 100 Years of Recipes, Compiled and Tested by Sarah Gaede with Irving and Isser Gottlieb, page 23, Copyright 1983
For helpful instructions on braiding challah, check out