SABBATH TWISTS (CHOLLA)

• 2 cups hot water
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 1 cake compressed yeast or 1 package dry, granular yeast
• 1/4 cup warm water
• 2 eggs, beaten
• 8 cups flour

Pour water over salt, sugar and oil in mixing bowl. When lukewarm, add yeast dissolved in warm water, add eggs and flour gradually. Mix and stir, then knead until smooth and elastic. Cover, set aside in a warm place until doubled in bulk. Cut down dough, divide in half. Put one-half on board, cut into 4 equal parts, roll each 1 1/2 inches thick, twisting 3 into a braid; fasten ends well and place in floured bread pan. Cut remaining 1/4 into 3 parts, roll each part 1/2 inch thick, braid and lay on top of braid in pan. Let rise until doubled in bulk. Make second cholla. Brush with beaten yolk of egg and sprinkle with poppy seed. Bake in hot oven 1 hour, 400 degrees F, 15 minutes, then at 350 degrees F. For hard crust, cool unwrapped.