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