Challah

(Never fail bread recipe)

Yet another recipe typed on an index card from an unknown source. Challah is a braided traditional Jewish bread.

1 pkg. active dry yeast
1/4 cup warm water
2 tsp. sugar
4-1/2 cups sifted flour
2 tsp. salt
1/8 tsp. saffron (optional)
2 eggs
2 Tbsp. oil
2 tsp. salt
1 cup warm water
1 egg yolk, slightly beaten

Sprinkle yeast on 1/4 cup warm water, stir to dissolve; add sugar; mix well; let stand 5 minutes. Sift flour with salt and saffron. Make a "well" in center; drop in 2 eggs, oil, 1 cup warm water and yeast mixture; work into the flour. Knead on floured surface until smooth and elastic. Shape into a ball; place in greased bowl; turn over to bring greased surface to top. Cover; set in warm place away from drafts; let rise 1 hour. Punch down; cover; let rise until double in size. Divide dough into 3 equal portions. Flour hands and roll each in strips; braid strips. Place in bread pan. Cover; let rise again; brush with egg yolk. Bake at 350°F for 50 minutes.