Very Buttery Challah

Name: Very Buttery Challah
Ingredients: 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-

10 ingredients

14 steps

Ingredients

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-

Directions

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.