CHALLAH Servings: 1 1/4 c. hot water 1 pkg. yeast 1/4 c. sugar 1/4 c. oil 1 tsp. salt 5 c. unsifted flour 2 eggs 1 egg yolk, beaten, with 1 T. water 2-3 drops yellow food coloring or pinch saffron poppy seeds sesame seeds Put salt, sugar and oil in large bowl. Pour the hot water over the above, and stir until sugar is dissolved. Cool to lukewarm. Add yeast, stir until dissolved. Add eggs and food coloriing and mix well. Mix in 4 1/2 cups of flour to make a soft dough. Flour a board with remaining flour. Knead until smooth and elastic (about 5 minutes). Add a little more flour if needed. Place in greased bowl. Cover and let rise in a warm place for 1 1/2 hours. Punch down. Divide in half here if you're going to make more (smaller) than one. Divide dough into 4 equal sections. Roll three of the portions into ropes about 16-18 inches long. Braid the ropes starting in the middle and working to the ends. Tuck under tips, turn around to work other direction, tucking under both ends. Divide fourth section into three parts. Roll into ropes about 8 inches long, and braid as above. Place small braid on top of, and in center, lengthwise, of larger braid. Pinch ends of small one down onto larger. Place whole on greased cookie sheet. Cover, let rise 1 hour. Preheat oven to 350F. Brush braids evenly with egg-water mixture. Sprinkle with seeds. Bake 30-35 minutes. Source: _Sunset Magazine_