Challah Bread

2pkg. Yeast

1c. lukewarm water

1T. sugar

6-7 1/2 c. flour

1 1/2 c. lukewarm water

3/4 c. olive oil or canola

3 eggs lightly beaten

1/2 c. sugar

1t. salt

1t. cinnamon

1T. vanilla or almond extract

1 egg beaten for glaze

Combine yeast and 1c. lukewarm water and 1T. sugar in a medium bowl; stir to mix. Let stand 5 to 10 min. or until foamy. Stir in 2c. of the flour, let stand 30min. so the yeast can develop.

Combine 1 1/2 c. of the lukewarm water, oil, and 3 eggs in a large bowl mix well. Stir in 1/2 c. sugar, salt. cinnamon. and extract. Add the yeast mixture. Mix well. Add remaining flour 1c. at a time until dough is slightly firm. It will be softer then your ordinary dough though. Knead 5min. ( I do all of this in our K-Tech bread mixer).

Shape dough into 3 24in. long strands, and braid. Tuck ends under. Place on a very large lightly greased cookie sheet. ( I find it easier to braid the dough on the cookie sheet, that way you don't have to transfer it afterwards.) Cover with a clean cloth and let rise until nearly doubled in bulk.

About 15min. before loaf is done rising, brush with beaten egg. And pre-heat the oven to 350 degrees.

Bake for about 25min. or until loaf is gloden brown and sounds hollow when you tap the bottom.

Enjoy!