Challah

Directions

1. 1
   in large bowl, dissolve yeast in warm water.
2. 2
   Let stand about 5 minutes, until foamy.
3. 3
   Stir in the sugar, 3 eggs, 4 1/2 cups of flour, salt, and the butter until the dough comes together in a sticky mass.
4. 4
   Turn the dough out onto a lightly floured surface and knead, working in the remaining flour as necessary to keep the dough from being too sticky.
5. 5
   Knead until the dough is smooth and elastic, about 5-7 minutes.
6. 6
   (Don't be attempted to add too much flour.
7. 7
   The dough should stay soft.
8. 8
   It will become less sticky with kneading.
9. 9
   ).
10. 10
    Form the dough into a ball and place into a lightly oiled bowl.
11. 11
    Cover the bowl with a damp kitchen towel and let rise in a warm draft free spot for 2 hours.
12. 12
    Line a half sheet pan or rimless baking sheet with parchment paper.
13. 13
    Punch down the dough.
14. 14
    Using a plastic pastry scraper, scrape the dough out onto a clean work surface.
15. 15
    Cut the dough into 3 equal pieces.
16. 16
    Using your palms, starting in the center, roll each piece out.
17. 17
    Form a rope as long as the prepared pan with each piece.
18. 18
    Braid the 3 pieces together.
19. 19
    Pinch the ends together and tuck strands under at each end.
20. 20
    Place the braided loaf on the prepared pan, cover with a dry towel and let rise again,45-60 minutes.
21. 21
    Position a rack in the lower third of over, preheat to 350 degrees.
22. 22
    Brush the braid gently with the eaten egg.
23. 23
    Bake until nicely browned, about 30-35 minutes.