Challah

• 3 packages active dry yeast
• 1 1/3 cups warm water (l00 to 115, approximately)
• 1 tablespoon granulated sugar
• 1 tablespoon coarse salt
• 3 tablespoons softened butter
• 3 eggs
• 5 to 5 1/2 cups all-purpose flour
• 1 egg yolk mixed with 1 teaspoon cold water
• Poppy seeds

1. Proof the yeast in the lukewarm water in a large bowl.
2. Add the sugar, salt, butter, eggs, and 5 cups of the flour, a cup at a time.
3. Beat thoroughly with a wooden spoon or with the hands.
4. Gradually add more flour until the dough is very stiff.
5. Turn the dough out on a board sprinkled with flour.
6. Knead until the dough is smooth and elastic, approximately 10 minutes.
7. Place the dough in a very large buttered bowl, and turn to coat the surface with butter.
8. Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 to 2 hours.
9. Punch the dough down and divide into six equal parts.
10. Roll each portion into a rope about 1 inch in diameter on a lightly floured board.
11. Braid three ropes together to make two loaves.
12. Place the breads about 6 inches apart on a buttered baking sheet.
13. Cover and let rise in a warm place until almost doubled in bulk.
14. Brush the tops of the loaves with the egg wash and sprinkle with poppy seeds.
15. Bake in a preheated 400 oven for 35 to 45 minutes, or until the loaves sound hollow when tapped with the knuckles.
16. Cool on racks.

active dry yeast, water, sugar, coarse salt, butter, eggs, flour, egg yolk, seeds

Taken from www.cookstr.com/recipes/challah (may not work)