Challah

Ingredients

• 2 tablespoons active dry yeast
• 1 cup lukewarm water
• 2 tablespoons honey
• 1/4 cup softened butter
• 4 large eggs, beaten
• 1 tablespoon salt
• 6-8 cups unbleached white flour
• sesame seed or poppy seed

Directions

1. 1

   In a large bowl, dissolve the yeast in the water and let stand for 5 minutes.

2. 2

   While yeast dissolves, set aside 3 tablespoons of the beaten egg to use for the crust for later.

3. 3

   Grease a cookie sheet with butter and sprinkle with sesame seeds. Set aside.

4. 4

   Into the yeast/water bowl, beat in with a wire whisk the honey, butter, remaining eggs, salt and 2 cups of flour, gradually removing whisk and using hands to mix.

5. 5

   Turn dough out onto floured surface and knead for 15-20 minutes until smooth, uniform and unsticky. Place kneaded dough into a buttered bowl, cover with a damp towel and let rise in a warm place until doubled in bulk.

6. 6

   Punch down risen dough and return it to floured surface. Knead 5 minutes and then divide into thirds.

7. 7

   Knead each third 5-10 minutes, gradually transforming it into a 1 1/2 inch diameter snake. Line the three snakes up and let them rest for 10 minutes.

8. 8

   Braid all three snakes, pressing in the ends and sealing them with water. Place braided dough onto prepared cookie sheet and let it rise again until doubled.

9. 9

   Brush top of dough braid with the reserved beaten egg and then sprinkle top with more sesame seeds or mixture of sesame, poppy and salt, if desired. Bake at 375°F for about 30-40 minutes.