Challah Bread

1 cup water
2 packages active dry yeast (or 4 ½ teaspoons of bulk active dry yeast)
8 cups all-purpose flour
1/4 cup (½ stick) butter
1/4 cup sugar
2 cups water
2 teaspoons salt
3 eggs

Place 2 packages of active dry yeast (or 4 ½ teaspoons of bulk active dry yeast) in 1 cup of lukewarm water - let stand.
Place 8 cups of all–purpose flour in a large mixing bowl.
Melt 1/4 cup of butter (½ stick) in a sauce pan.
Add 2 cups of water and remove from heat
Add 1/4 cup of sugar
Add 2 teaspoons salt
Add 3 eggs
Mix with hand mixer
Liquid should be warm (100 - 105 degrees)
Stir yeast and water gently until yeast is dissolve and mixed
Add to ingredients in sauce pan and mix
Add to flour in large mixing bowl
Mix flour and liquid and turn out onto lightly floured surface
Knead in enough flour to make a moderately stiff dough
Wash large mixing bowl and lightly grease
Place dough in bowl and cover with large damp towel
Place in warm oven (125 degrees)

Make sure oven is off

Let rise for one hour
Punch down dough
Divide in half
Divide each half into 3 portions
Take one portion and divide into three pieces
Roll each piece into a 16-inch rope
Braid the three ropes to form each loaf
Tuck each end under to secure
Place on a greased cookie sheet

Repeat for all six loaves

Let rise for one hour
Bake in 375 degree oven for 25-30 minutes - or until lightly browned
Remove from oven and cool on wire racks
Lightly brush with melted butter on top of each loaf

Whole Wheat Version

2/3 cup milk
1/3 cup sugar
1/3 cup molasses
2 teaspoons salt
5 tablespoons butter
Pour 2 cups very hot water into bowl
Add all the above
Stir until dissolved
Add ½ cup wheat germ
While still warm stir in 2 cups whole wheat flour
Beat with wire whip
Let stand until lukewarm
1 cup lukewarm water in another bowl
Add 4 packages of active dry yeast (or 3 tablespoons bulk active dry yeast)
Stir in well
Add 1 well beaten egg
combine two bowls
Add 4-5 cups flour (3 first until sticky)
Knead well on a floured board
Place dough in a buttered bowl
Cover with damp towel
Set in warm place 1 ½ hours
Punch down dough
Raise again ½ hour
Make 3 small loaves or 2 ½ dozen rolls
Let rise again until proper size
Bake at 350 degrees (20 minutes for rolls, 45 minutes for bread)
Bread should have a hollow sound when thumped
Baste crust with butter