Water Challah

• 5 pounds high gluten flour
• 11/2 cups sugar
• 1 cup oil
• 1 tablespoon salt
• 4.5 tablespoons active dry yeast
• 5 cups of water, divided
• drop of oil

Grease pans, mix together yeast, 11/2 tablespoons sugar and 1 cup warm water.  Let sit for 5-10 minutes.  Add remaining water, sugar, oil, salt and flour to the yeast mixture.  Mix for 12 minutes, or knead by hand. Place dough in a large bowl, cover with a drop of oil and cover.  Let rise for 1 hour. Form 6-7 medium large challahs.  Let rise for another 30 minutes. Preaheat oven to 350; baked 30-40 minutes. * I bake at 325 for the same times as we like the challah a little moister. Contributed by Amy Greenbaum Jacobs.