Challa

This slightly-sweet bread is amazing for french toast, bread pudding, and other uses!

1 ½ tablespoons active dry yeast (3 packages)
1 tablespoon plus ½ cup sugar
½ cup vegetable oil (more for greasing bowl)
5 large eggs
1 tablespoon salt
8 to 8 ½ cups all-purpose flour
Poppy or sesame seeds for sprinkling (optional)

In the bowl of a stand mixer, dissolve the yeast and 1 tablespoon sugar into 1¾ cups lukewarm water. Allow to rest for 10 minutes, or until yeast is very foamy.
Whisk 4 of the eggs together in a small bowl. Slowly whisk the oil into the yeast, then the sugar, and then add the beaten eggs.
With the dough hook fitted to the mixer, set the speed on low, and begin adding the flour, ½ cup at a time, waiting for each addition to be incorporated before adding more. Keep adding flour until dough has pulled away from the sides of the bowl and is slightly sticky.
Turn the dough out onto a lightly floured surface and knead for 5 minutes. Oil inside of the bowl and return the dough to the bowl.
Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour. Punch the dough down and allow to rise for 30 minutes more.
Turn the dough out onto a clean work surface and divide it into two pieces. Divide one of the balls into four equal pieces and roll each one into a rope about 16"-18" long.
Follow the instructions in the image below to braid the dough, and place on a baking sheet lined with parchment. Repeat with the second ball of dough. Make sure there is at least 2" between the loaves.
Whisk the remaining egg in a small bowl with 1-2 tablespoons of water. Brush this egg wash over the two loaves using a pastry brush, and making sure to get into all the nooks and crannies.
Place the bread in a warm place and allow to rise for 1 hour.
Preheat the oven to 375°
Brush the bread with remaining egg wash and sprinkle with poppy seeds or sesame seeds if desired.
Bake at 375° for 30-35 minutes.
After removing from the oven cool on a wire rack.