Scrumptious Breads- Sophie Burnham's Challah

Ingredients


2 cups warm water or milk
2 packages dry active yeast
6-7 cups bread flour
1/2 cup sugar
1 teaspoon salt
1/4 cup oil
1 egg


Directions

1. In large bowl, dissolve yeast in warm water (75-120º.) Stir in sugar and salt. Add 3 c flour and mix well. Add oil and egg, mix well. Add remaining flour.
2. Cover the bowl of dough with a damp towel. Put the bowl in the refrigerator and let stand overnight.
3. When dough is doubled in size, braid as follows:
Divide dough into 3 pieces. Cut 1 piece into thirds; roll each piece into a 16 inch rope. Place ropes side by side and braid.
Pinch ends to seal. Place bottom loaf on cookie sheet. Repeat with another piece for another loaf. Cut remaining dough into 6 pieces; roll each into 17 inch ropes. Braid each set of three ropes, pinch ends to seal.
Place each smaller braid on top of a large braid; tuck ends of top braid under bottom braid stretching top braid if necessary.
4. Arrange loaves 5 inches apart on greased cookie sheet; cover and let rise in warm place until doubles in size.
5. Preheat oven to 375º. Cook bread for 35 minutes or until golden brown. Remove from oven and brush top and sides of loaves with butter. Let cool on wire rack.