2 TBs Salt
3/4 Cup Oil
5 lb. Bag of BREAD flour
4 egg yolks
1 1/2 cups sugar
4 TBs dry yeast
4 1/2 cups warm water (on humid days less water may be needed)

1. Place all ingredients into a mixer or large bowl or pan in the ordered listed.
2. Knead for 10 minutes. The dough should not be sticky. If it is sticky, add more flour.
3. Allow dough to rise in a large pan or bowl for one hour. The pan or bowl should be brushed with a little oil and then covered with plastic wrap or a dish towel. It is preferable to leave the rising dough in a warm spot.
4. Once the dough has risen, punch down and form loaves.
5. Put loaves on parchment paper or greased pan. Cover and let rise for another 30 to 60 minutes.
6. Just before baking, beat an egg with 1 TB water. Brush on the top and sides of loaves.
7. You may sprinkle sesame or poppy seeds on top as desired.
8. Bake uncovered at 350° for about 30 minutes. Challah should sound hollow when tapped with a wooden spoon.
9. Immediately let cool on a wire rack.