Challah(Jewish New Year Bread)

• 2/3 c. warm water
• 1 Tbsp. sugar
• 1 pkg. active dry yeast
• 1 large egg
• 1 tsp. salt
• 1 Tbsp. butter or margarine, melted
• 2 1/2 to 3 c. all-purpose flour
• vegetable oil
• 1 large egg yolk
• 2 Tbsp. cold water
• sesame seed

1. Combine water, sugar and yeast in a large mixing bowl.
2. Stir yeast to dissolve, then let stand until doubled.
3. Add egg, butter and salt to yeast mixture; whisk until well blended.
4. Whisk in 1 cup flour for 1 minute.
5. Gradually stir in remainder to make soft dough, about 1 1/2 cups more.
6. Knead dough on floured surface, using as much of the remaining flour as needed (to prevent stickiness) until smooth and elastic.
7. Place in a greased bowl; turn dough over to coat.
8. Let rise, covered, 40 minutes.
9. Punch dough down; divide into 3 balls, roll into ropes and braid.
10. Tuck ends under.
11. Place on a greased pan.
12. Let raise 20 minutes.

warm water, sugar, active dry yeast, egg, salt, butter, allpurpose, vegetable oil, egg yolk, cold water, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829257 (may not work)