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1
Boil potatoes in water until tender; drain and reserve 3/4 cup potato-water (adding a little more water if necessary).
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2
Mash potatoes and set aside.
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3
Make sure potato-water is warm (about 115 degrees), and sprinkle yeast over 1/4 cup potato water until bubbly (about 10 minutes).
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4
In large bowl, combine 1 cup flour, salt, honey, butter, potatoes, yeast and potato-water. Beat hard with a wooden spoon until creamy.
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5
Add eggs and beat for 2 minutes.
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6
Add flour a little at a time until mixture forms a shaggy dough that clears the sides of the bowl.
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7
Turn dough out onto lightly floured surface and knead until springy.
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8
Brush a medium bowl lightly with olive oil. Place dough in bowl and brush surface lightly with olive oil.
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9
Cover bowl loosely with a cloth towel and let dough rise at room temperature until double in bulk (about 45 minutes).
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10
Meanwhile, lightly brush baking sheet with olive oil.
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11
Cut dough into three even pieces, rolling each into a rope. Braid together, beginning from the center.
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12
Place challah braid onto baking sheet, cover loosely with cloth towel, and let rise until double in bulk (about 45 minutes).
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13
Preheat oven to 400 degrees.
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14
Make glaze: beat egg with 1 teaspoon of water. Brush all over top surface of challah braid. Sprinkle with seeds.
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15
Place in oven and reduce temperature to 350 degrees.
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16
Bake at 350 degrees for about 45 minutes or until golden brown. The loaf should sound hollow when tapped on the center of the bottom.
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17
Cool completely on baking sheet.
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18
Enjoy!
