Challah (egg-twist) bread

(2 loaves)

* 3 1/2 cups all-purpose flour, plus
* 3 1/2 cups all-purpose flour
* 2 (1/4 ounce) packages dry yeast
* 1 egg, beaten
* 1/2 cup vegetable oil
* 1 tablespoon salt
* 1/2 cup sugar
* 2 cups warm water (80 -90)

Glaze

* 1 egg, beaten
* poppy seed (optional) or sesame seed (optional)

Mix the yeast, water, and a little of the sugar in a large bowl. After the yeast starts frothing, add 3 ½ cups flour. Add the rest of the ingredients, making sure to add the remaining flour last. Knead the dough until it is soft and elastic. Let the dough rise in a greased, covered bowl for 1 hour. Punch it down, then shape into two loaves (braided loaves are traditional). Let rise for 30 min to 1 hour. Turn the oven on to 350*F. When the oven is preheated, put the loaves in, and bake 25 minutes. Turn off the heat, and keep the bread in the oven for another 10 minutes. Take the loaves out to cool.