Challah recipe

This is the challah recipe I have been baking lately, given to me by a friend from our synagogue, Congregation Beth Shalom:

CINNAMON AND SUGAR CHALLAH (PARVE)

1 cup water
2 packages yeast

4-5 cups flour (plus extra for rolling dough)
1/4 cup sugar or honey
1/4 cup canola oil
3/4 teaspoon salt
2 eggs

1 egg yolk
1 tablespoon each cinnamon and sugar


Proof the yeast in warm water for a few minutes until bubbles form. Mix together with other ingredients, using 4 cups flour. Add extra flour (up to one more cup) if dough seems sticky. Let rise for 1 hour.

Divide dough in half. Roll out one half into a large rectangle and sprinkle with half of cinnamon and sugar mixture. Roll up along one long edge as for strudel. Cut the big log into three pieces. Roll each piece into a rope. Braid three ropes and shape into loaves. Repeat with second half of dough.

Brush each loaf with a beaten egg yolk and sprinkle with any leftover cinnamon-sugar mixture. Let rise for 20 minutes while oven preheats.

Bake at 350 degrees for 25-30 minutes or until loaves sound hollow when tapped. Let cool and enjoy with Shabbat dinner! (Leftovers make terrific French toast.)