Title: Challa @ bgmb90b
 Categories: Breads, Jewish
      Yield: 12 Servings
 
      2 pk Dry yeast
  1 3/4 c  Warm water
    1/8 c  Sugar
    3/4 tb Salt
      7 c  Flour
      3 ea Eggs
    1/2 c  Oil
      1 x  Poppy or sesame
      1 x  Seeds
 
  Disolve Yeast in warm water in large bowl.When dissolved,add
  sugar,salt and HALF the flour.Mix well.Add eggs and oil,then slowly
  stir in most of remaining flour.Dough will be quite heavy,add a
  little water and beat until dough starts to pull away from sides of
  bowl.Turn out onto well floured surface and knead for about 10
  min.Add only enough flour to keep dough manageable,knead until dough
  is smooth and elastic.Place dough in large oiled bowl,turn so top
  gets oiled also.Cover with damp towel and let rise in warm place for
  abt. 2 hours,punching down every 20 minutes.Divide dough into three
  parts,shape into loaves(or twist),place in well greased loaf pans or
  baking sheets.Let rise until double in bulk.Preheat oven to 375
  degr.F.Brush tops of loaves with beaten Egg and sprinkle with
  seeds.Bake for 30 to 45 minutes; or until brown.Remove from oven and
  cool on rack.