Braided Challah Bread

Ingredients

 * 1 tablespoon sugar
 * 1 tablespoon dry yeast
 * 1½ cup lukewarm water
 * 8 cups flour
 * 1¼ cup sugar
 * 1 teaspoon salt
 * 4 tablespoons vegetable oil
 * 1½ cups lukewarm water
 * 2 eggs, well beaten
 * 1 tablespoon vegetable oil
 * 1 egg, well beaten, for glaze
 * 2 tablespoons poppy or sesame seeds

Directions

 * 1) Make a sponge by mixing the tablespoon of sugar and yeast in the half-cup of warm water.
 * 2) Let stand in a warm place for about ten minutes, or until foamy.
 * 3) Sift the dry ingredients together - the remaining flour, sugar, and salt.
 * 4) Mix the four tablespoons of oil, the remaining water, and the two eggs in a small bowl and add them to the flour mixture.
 * 5) Mix well.
 * 6) Then add the yeast sponge and mix well.
 * 7) Knead until satiny smooth.
 * 8) Use the remaining oil to rub the bowl and put the dough in it.
 * 9) Turn it over to oil the top and cover it with a damp cloth.
 * 10) Put the bowl in a warm place for one hour, or until dough is doubled in bulk.
 * 11) Preheat the oven to 350°F.
 * 12) Punch down the dough and re-form into a ball.
 * 13) Divide it into two equal pieces and knead each lightly.
 * 14) Divide each half into three pieces and form each into a rope about three-fourths of an inch in diameter.
 * 15) Pinch one end of three ropes, braid, then pinch the other end.
 * 16) Tuck both ends under the loaf.
 * 17) Repeat with the other three ropes.
 * 18) Put the braided loaves on a greased cookie sheet and let them rise ten minutes.
 * 19) Paint each loaf with beaten egg and sprinkle with seeds.
 * 20) Bake for about 55 minutes, or until golden brown and hollow sounding when tapped on the bottom with a spoon.