Mix together in small bowl and let stand in warm place:
1 cube crumbled yeast
1 t sugar
1 t flour
½ c warm tap water
Measure the following into a large bowl (wood, glass or plastic)
At least 8 c regular flour
¾ c sugar
½ c oil
1 T salt
2 c warm tap water
And yeast mixture from Step 1
With large wooden spoon, smash all of the above together as well as possible. The mixture will be sticky.
Leave the mixture in the same bowl for 3 hours, returning every ½ hour to stir it and punch it down with a wooden spoon.
At end of 3 hours, turn the dough out onto a floured board or counter top. Add more flour if the dough is too soft to handle.
Divide the dough with a sharp knife into 3-4 large loaves. Shape into challot.
Set into well greased challah pans. Let rise for one hour. Before baking, brush all exposed surfaces with beaten egg/sugar mixture.
Bake at 350 for 45 minutes.