Georgian Challah

Ingredients

 * 2 tbsp yeast
 * 1 tsp sugar
 * 2 cups warm water
 * 6 cups all-purpose flour
 * 1 tbsp salt
 * ⅓ cup vegetable oil

Directions

 * 1) Dissolve the active dry yeast along with the sugar in the water in a large glass container.
 * 2) Mix and let sit about 10 minutes.
 * 3) In a large bowl mix 5 cups of the flour with the salt.
 * 4) Add the yeast mixture and the vegetable oil.
 * 5) Work the ingredients together with a spoon; when they come together turn out on a floured board, and knead with your hands until the dough becomes a smooth ball.
 * 6) Place in a greased bowl and let rise, covered, for an hour or so or until doubled.
 * 7) Punch down and divide into 4 balls.
 * 8) Cover with a towel and let rise about a half hour.
 * 9) Meanwhile, place 4 empty round baking pans or cookie sheets in a preheated 400-degree oven for about 10 minutes and remove.
 * 10) When the dough has risen, punch down and divide into 4 balls.
 * 11) At this point you can treat this like everyday or sabbath bread.
 * 12) For weekdays, press down and stretch, using the back of your hand.
 * 13) Grease the baking pans and press the dough down into them.
 * 14) Using your fingers, make big indentations in the center of the dough.
 * 15) For sabbath bread, keep the shape in a round and make a few slashes in the bread.
 * 16) Sprinkle the dough, whatever the shape, with water and bake in the oven for about 20 minutes or until the loaf sounds hollow when tapped with a spatula.