Ethel's Challah

(by Jen Rubin)

2 T. (2 packages) yeast

1 c. warm water

1 large egg, lightly beaten

1 large egg yolk, lightly beaten

1/4 c. vegetable or canola oil

1/4 c. plus 1 overflowing t. sugar

approximately 4 c. flour

2 t. salt

extra flour for kneading (usually requires at least 1/2 c.)

extra oil for the bowl

egg wash (1 egg beaten with 1 t. milk)

butter for greasing the pan

optional: cornmeal

In a large bowl, sprinkle the yeast over