In a large bowl, dissolve yeast and 1 Tbsp. sugar in 1¾ cups lukewarm water. Whisk oil into yeast. Beat in 4 eggs, one at a time, along with remaining sugar and salt. Gradually add flour. When dough holds together, it’s ready to knead. You can use a mixer with a dough hook for mixing and kneading.

Turn dough onto floured surface and knead until smooth. Clean out bowl and grease it. Return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may rise in an oven warmed to 150ºF, then turned off. Punch down dough, cover and let rise in a warm place for another 30 min.

To make a 6-braid challah, either straight or circular, take half the dough and form into 6 balls. With your hands, roll each ball into a 12×1 ½-inch strand. Place the 6 in a row, parallel to one another. Pinch tops of strands together. Move outside right strand over 2 strands. Take second strand from left and move it to far right. Take outside left strand and move it over 2. Move second strand from right over to far left. Start over with outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.

Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour. If baking immediately, preheat oven to 375ºF and brush loaves again. If freezing, remove from freezer 5 hours before baking. Bake in middle of oven for 35-40 min., or until golden. Cool loaves on a rack.

Yield: 2 challahs.