Challah

Directions

1. 1
   Add 1 Tablespoon sugar and yeast to warm water, stir well and 'proof' the yeast (I'm old-fashioned and still do this).
2. 2
   After the yeast proofs, add the rest of the sugar, butter/margerine, 3 lightly beaten eggs, and five cups flour.
3. 3
   As your stir together, add salt (done this way because salt can kill yeast if added directly).
4. 4
   Beat ingredients with a spoon, gradually adding flour, until dough is stiff.
5. 5
   Knead on board until dough is smooth and elastic (8-10mins).
6. 6
   Cover and let rise in warm place -- until about doubled in size (1.5-2hrs).
7. 7
   Punch down and knead dough until all the bubbles are gone.
8. 8
   Divide into 6 parts, roll each part between your hands into a rope about 1 inch in diameter.
9. 9
   Braid 3 ropes each into 2 loaves.
10. 10
    Place two braids about 6 inches apart on a buttered/margerined cookie sheet, and allow to raise in a warm place until almost doubled in size.
11. 11
    Brush tops with egg/water wash and sprinkle lightly with poppy seeds.
12. 12
    Bake in pre-heated 400?
13. 13
    oven for 35 to 40 minutes or until loaves sound hollow when tapped.
14. 14
    Cool covered with a soft towel on racks.