Title: Challah almost like aunt leah's
 Categories: Breads, Jewish
      Yield: 8 Servings
 
      5 ts Yeast, dry
      2 c  Potato water
    3/4 c  Sugar
      2 ts Salt
      3    Egg
      7 c  Flour; (adjust as needed)
    1/2 c  Oil
 
  Dissolve yeast in potato water.  Add sugar, and let stand five
  minutes. Add salt and beaten eggs.  Stir in four cups of the flour.
  Add oil, stirring while adding. Stir in enough remaining flour to
  make dough that forms a ball and is not sticky.
  
  Put dough on a floured board.  Cover with a towel and let rest 10
  minutes. Knead 10 minutes.  Put in a greased bowl, and let rise until
  it doubles (about one hour). Punch down. Braid to form two loaves and
  place on cookie sheets.  Let rise again, approximately 50 minutes.
  Use a pastry brush to gently coat with a glaze made of a beaten egg
  and a few drops of water. Sprinkle the top with sesame seeds.  Bake
  at 350 degrees until well done (approximately 45 to 50 minutes).