2 ½ pound flour 2 oz sugar 2 ½ cups water 3 oz butter or margarine 2 oz corn oil 1 egg 1 egg yoke 1 pack of dry yeast or 2 oz of fresh yeast 1 tbsp salt Baking paper 1 egg yoke for top shining Optional: sesame seeds or poppy seeds
Melt the sugar in the water. In a bowl, mix the yeast with one and a half of the sweet water and let it rise. Sift the flower into a large bowl. Add the water gradually, add the oil, the melted butter or margarine, the egg and the yoke and mix. Add the yeast and mix again. Add the salt, cover with a plastic sheet and let it rise until it doubles in size. Kneed and let it rise again. Divide the dough into 6 and make balls, cover with wet towel for 20 minutes. Take three balls, roll them to make 3 ropes and braid a challa. Repeat the same with the other three balls. Put each challa in a oil sprayed baking tray. Brush the top with egg yoke and bake in 180 degrees C (400 deg F) until light golden. Take the challa out of tray and bake for additional 10 minutes.
You also may bake one large challa instead of two.