Challah from Mimi's Cyber Kitchen (www.cyber-kitchen.com) and CookbooksPlus(CookbooksPlus.com).

• 3 oz unsalted butter or margarine cut into inch pieces ( 6Tbs)
• 1 cup water
• 5 1/2 cup all-purpose flour
• 1/4 cup sugar
• 2 envelopes dry yeast
• 2 tsp salt
• 4 whole eggs
• 1/2 tsp water
• 1 egg, separated
• 1 boiling water

1. turn oven on to the "warm" setting
2. Grease large ovenproof glass bowl and set aside.
3. Melt margarine with 1 cup water in small saucepan over low heat.
4. Let cool to lukewarm.
5. Place 2 cups flour in large bowl of electric mixer and make a well in center.
6. Combine sugar, yeast and salt in well.
7. Add melted margarine mixture.
8. Using dough hook, blend at low speed until thoroughly combined, 2 to 3 minutes.
9. Add 4 eggs and additional egg yolk, one at a time, blending well at medium low speed after each addition.
10. Continue mixing until dough resembles thick batter, about 7 minutes.
11. Blend in 3 cups flour, 1/4 cup at a time, mixing at low speed until dough is heavy and sticky and pulls away from sides of bowl, about 7 minutes.
12. Sprinkle remaining 1/2 cup flour on work surface and knead until smooth and elastic, about 5 minutes.
13. (Dough will be sticky.)
14. Transfer dough to prepared ovenproof glass bowl, turning to coat entire surface.
15. Pour boiling water into medium ovenproof glass bowl.
16. Set bowl with dough atop; do not allow bottom of large bowl to touch boiling water.
17. Cover dough with cloth and let rise in warm draft-free area until doubled in volume, 40-50 minutes
18. Grease 2 baking sheets, or two 9x5 inch loaf pans, or 1 of each
19. Divide dough in half.
20. Separate each half into thirds.
21. Rollinto ropes 12 to 13 inches long.
22. Make 2 braids with ropes, tucking ends under.
23. Transfer loaves to prepared pans.
24. Pour boiling water into 2 medium ovenproof glass bowls.
25. Arrange pans with loaves over water.
26. Cover; let rise in warm draft-free area until doubled, about 30 minutes.
27. Remove loaves from over water.
28. turn oven to 400 degrees
29. Bake until golden, about 15 minutes
30. Combine egg white and 1/2 teaspoon water; brush over loaves.
31. Continue baking until browned, 8 to 10 minutes.
32. Turn loaves out onto racks and cool slightly.
33. Serve warm or allow to cool, wrap with plastic and store at room temperature
34. enjoy!

butter, water, flour, sugar, yeast, salt, eggs, water, egg, boiling water

Taken from cookpad.com/us/recipes/334412-challah-from-mimis-cyber-kitchen-wwwcyber-kitchencom-and-cookbookspluscookbookspluscom (may not work)