Challah

1. 1

   Proof the yeast in the lukewarm water in a large bowl.

2. 2

   Add the sugar, salt, butter, eggs, and 5 cups of the flour, a cup at a time.

3. 3

   Beat thoroughly with a wooden spoon or with the hands.

4. 4

   Gradually add more flour until the dough is very stiff.

5. 5

   Turn the dough out on a board sprinkled with flour.

6. 6

   Knead until the dough is smooth and elastic, approximately 10 minutes.

7. 7

   Place the dough in a very large buttered bowl, and turn to coat the surface with butter.

8. 8

   Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 to 2 hours.

9. 9

   Punch the dough down and divide into six equal parts.

10. 10

    Roll each portion into a rope about 1 inch in diameter on a lightly floured board.

11. 11

    Braid three ropes together to make two loaves.

12. 12

    Place the breads about 6 inches apart on a buttered baking sheet.

13. 13

    Cover and let rise in a warm place until almost doubled in bulk.

14. 14

    Brush the tops of the loaves with the egg wash and sprinkle with poppy seeds.

15. 15

    Bake in a preheated 400 oven for 35 to 45 minutes, or until the loaves sound hollow when tapped with the knuckles.

16. 16

    Cool on racks.

* Per serving · 4 servings · Values may vary.