Another Challah Variation

3 tablespoons yeast
3 cups water
½ cup sugar
½ cup honey
½ cup oil
6 eggs
2 tablespoons salt
Approximately 12 cups flour

Proof yeast in water with sugar. When foamy, whisk in honey, oil, eggs and salt. Stir in flour 3 to 4 cups at a time. Knead until dough is smooth and elastic. Drizzle oil into bowl and roll yeast in oil to keep moist. Cover with damp cloth and let it rise for 2 hours. Punch down and shape into 4 to 6 braided loaves and place in greased pans. Cover and let rise for another hour. Preheat oven to 350 degrees. Bake for 30 to 40 minutes or until golden. All challahs can be glazed with a mixture of 1 egg and 2 tablespoons water (well-beaten) and sprinkled with sesame or poppy seeds as desired.

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