Very Buttery Challah

• 2 1/2 sticks butter melted
• 2 Packages yeast, active dry
• 2 cups water warm
• 7 cups flour, unbleached all-purpose
• 4 Teaspoons salt
• 3 each eggs beaten
• 1/2 cup sugar
• 2 each eggs beaten
• 1 x poppy seed -optional-
• 1 x sesame seeds -optional-

1. Dissolve yeast in warm water.
2. Beat 3 eggs in a large mixing bowl; add salt, sugar, dissolved yeast, and butter.
3. To this mixture, add 4 cups of the flour (all at once).
4. Stir in the flour and continue to add 3 more cups of flour until the dough is of a soft consistency.
5. Knead the dough on a floured board until the dough is no longer sticky and is springy to the touch.
6. Place the dough in a greased mixing bowl and cover with a towel.
7. Let rise 1 1/2 hours, or until doubled in bulk.
8. Punch down the dough, knead it a little, and divide it in 6 pieces.
9. Roll each piece with your hands so they become long, skinny ropes.
10. Braid 3 ropes, pinching the ends together.
11. Repeat the process with the other 3 ropes.
12. Place each braided loaf on it`s own greased cookie sheet, cover with a towel, and let rise about an hour- until doubled in bulk.
13. Brush the loaves with the 2 beaten eggs, sprinkle with poppy seeds or sesame seeds (optional).
14. DO NOT PRE-HEAT OVEN- Bake in a 350F (180C) degree oven about 45 minutes, until the bread is golden-brown.

butter, yeast, water, flour, salt, eggs, sugar, eggs, optional, sesame seeds optional

Taken from recipeland.com/recipe/v/very-buttery-challah-38868 (may not work)