Challah for shabbat

by: the WOV-team
Two loaves of bread for shabbat (challot), medium size.
31/2 cups of white flour (if you use whole wheat flour use more water)
2 tsp salt
2 tsp dry yeast
2 tbsp dark sugar
2 tbsp of oil
2 eggs
About 200 cc luke warm water
Making the dough and baking the bread.
1. Mix all dry ingredients together in a larg bowl
2. While you stir add 1 egg (checked on blood) and luke warm water. If dough is too dry add a little extra water. If too wet add a little extra flour.
3. Thouroughly knead dough till it does not stick to bowl. In the meantime I like to pray for my family and people in the congregation. to be blessed during the coming shabbat. You can use an electric mixer with dough hooks or just use your hands.(better for praying)
4. Let the dough rise for one hour in a warm environment. You can leave in the bowl with plastic to cover or a kitchen towel.
5. Knead the dough for a second time thoroughly. Again time to pray.(You can repeat this process 4-5 if you have enough time).
6. Divide the dough into two equal pieces.
7. Each equal piece you divide now into three same size ropes of about 12 inches/ 30 cm. and diameter of 11/2 inch.
8 Plait together and place on the baking greased baking sheet. Tuck the ends under each end of the loaf. Cover with the slightly wet kitchen towel or some light plastic and let rise for about one hour or until double in size.
9 Brush each bread with a beaten egg and sprinkle with sesame seeds or poppy  seeds. Bake for about 20 minutes in a preheated oven to 375 F/190 C, or until deep brown and sounding hollow when tapped on the bottom. Cool on a wire rack.
Challah is made in a variety of symbolic forms. The strands of long plaited loaves symbolize love, round loaves with “no beginning and no end”, baked for Rosh Hashanah, symbolize continuity of life, while sweet challot are baked during festivals to bring happiness.