Challah

Directions

Add 1 Tablespoon sugar and yeast to warm water, stir well and ‘proof’ the yeast (I’m old-fashioned and still do this).

After the yeast proofs, add the rest of the sugar, butter/margerine, 3 lightly beaten eggs, and five cups flour.

As your stir together, add salt (done this way because salt can kill yeast if added directly).

Beat ingredients with a spoon, gradually adding flour, until dough is stiff. Knead on board until dough is smooth and elastic (8-10mins).

Cover and let rise in warm place -- until about doubled in size (1.5-2hrs). Punch down and knead dough until all the bubbles are gone.

Divide into 6 parts, roll each part between your hands into a rope about 1 inch in diameter.

Braid 3 ropes each into 2 loaves.

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.

Brush tops with egg/water wash and sprinkle lightly with poppy seeds. Bake in pre-heated 400? oven for 35 to 40 minutes or until loaves sound hollow when tapped. Cool covered with a soft towel on racks.