Challah

Directions

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