Georgian Challah

Directions

1. 1
   1.
2. 2
   Dissolve the active dry yeast along with the sugar in the water in a large glass container.
3. 3
   Mix and let sit about 10 minutes.
4. 4
   2.
5. 5
   In a large bowl mix 5 cups of the flour with the salt.
6. 6
   Add the yeast mixture and the vegetable oil.
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   Work the ingredients together with a spoon; when they come together turn out on a floured board, and knead with your hands until the dough becomes a smooth ball.
8. 8
   Place in a greased bowl and let rise, covered, for an hour or so or until doubled.
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   3.
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    Punch down and divide into 4 balls.
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    Cover with a towel and let rise about a half hour.
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    4.
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    Meanwhile, place 4 empty round baking pans or cookie sheets in a preheated 400-degree oven for about 10 minutes and remove.
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    5.
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    When the dough has risen, punch down and divide into 4 balls.
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    At this point you can treat this like everyday or Sabbath bread.
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    For weekdays, press down and stretch, using the back of your hand.
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    Grease the baking pans and press the dough down into them.
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    Using your fingers, make big indentations in the center of the dough.
20. 20
    For Sabbath bread, keep the shape in a round and make a few slashes in the bread.
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    Sprinkle the dough, whatever the shape, with water and bake in the oven for about 20 minutes or until the loaf sounds hollow when tapped with a spatula.