Recipe is the Sharon Strassfeld adaptation of the Kathy Green adaptation of the Terri Sokol hallah recipe.

What you need:

• 2c lukewarm water
• 3 packages of yeast
• 8c all-purpose flour
• 1 1/2c sugar
• 1 1/2tsp salt
• 2 sticks butter
• 5 eggs, beaten (1 set aside)

What you do:

• Mix water and yeast in a giant bowl
• Add 3 cups flour and 1 cup sugar
• Stir with a fork and let rise 30 min in a warm place
• In another bowl, combine remaining 5 cups flour, salt, and 1/2 cup sugar
• Add butter and cut in with a knife until mixture that resembles a course meal
• After the 30 min of rising, add 4 beaten eggs to the yeast mixture and stir
• Add flour/butter mixture to yeast mixture and work in bowl. Add up to 2 more cups of flour if the dough is too sticky
• Knead well on floured board until smooth and elastic
• Put in oiled bowl and cover with towel. Put in a warm place and let rise two hours.
• Punch down and knead lightly for a minute or two.
• Divide dough into 4 equal parts. Divide each section into 3 and braid. Place each braid in a greased round cake pan. Cover and let rise in a warm place for 3-4 hours until the braid fills the whole pan.
• Take the remaining egg and mix with some water. Brush the eggwash over the top of the loaves. Bake at 325 until golden brown. Start checking at 25 minutes
• Enjoy 🙂