Very Buttery Challah

Directions

Dissolve yeast in warm water.

Beat 3 eggs in a large mixing bowl; add salt, sugar, dissolved yeast, and butter.

To this mixture, add 4 cups of the flour (all at once).

Stir in the flour and continue to add 3 more cups of flour until the dough is of a soft consistency.

Knead the dough on a floured board until the dough is no longer sticky and is springy to the touch.

Place the dough in a greased mixing bowl and cover with a towel.

Let rise 1½ hours, or until doubled in bulk.

Punch down the dough, knead it a little, and divide it in 6 pieces.

Roll each piece with your hands so they become long, skinny ropes.

Braid 3 ropes, pinching the ends together.

Repeat the process with the other 3 ropes.

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.

Brush the loaves with the 2 beaten eggs, sprinkle with poppy seeds or sesame seeds (optional).

DO NOT PRE-HEAT OVEN- Bake in a 350℉ (180℃) degree oven about 45 minutes, until the bread is golden-brown.