2 rounded teaspoons of active dry yeast (or 1pk.) 2 cups warm water (1 ¾) 1/2 - 1 cup sugar ( ½ sugar, ½ honey) 1 cup oil (2/3) 3 eggs 1 tablespoon salt 6-8 cups bread flour

In a large bowl pour water over yeast. As it is proofing (bubbling/ yeast floats to the surface) add
sugar. After yeast has finished bubbling, add oil, eggs, and salt. Whisk everything together.
Then begin stirring in flour, 3-4 cups at a time. Continue until it is no longer possible to stir
anymore. Knead dough until it is elastic. If it is sticky, add more flour. Sprinkle oil around the
bowl and roll dough in the oil to keep it moist. Cover with a damp towel and let it rise for 2 hours.
Punch down, and knead dough. Optional to let rise again for 1 hour (little fluffier I noticed).
Punch down again, divide in two - braid and place in greased pans. Cover again and let rise for
another hour. Preheat oven to 350 degrees. Egg wash the challahs and sprinkle with cinnamon
sugar. Bake for 40-45 minutes.