Challah

Yield: 2 loaves

Ingredients:

• 2 ½  cups lukewarm water
• 1 package yeasr
• ⅓ cup sugar or honey
• 3 eggs
• 1 T salt
• ¼ c oil
• 1 c raisins (optional)
• 8 to 9 cups flour
• poppy and/or sesame seeds

Instructions:

1. Dissolve yeast in water.  Add sugar or honey, oil, 2 eggs, and whisk together.  Add raisins if using.   
2. Add flour in 1 cup, and then ½ cup, measures, until dough is firm and no longer sticky.  Knead for 5 - 10 minutes.
3. Let dough rise in oiled bowl until double in bulk.
4. Punch down, knead for 5 minutes, and divide into half and then again into thirds.  Roll each piece into a rope about 1½ " in diameter, and form two braided loaves.  
5. Let rise on oiled baking sheet for 45 minutes [or in refrigerator for up to 3 days.]
6. Brush loaves with beaten egg and sprinkle with poppy or sesame seeds.   Bake for 30-40 minutes in preheated 350° oven.  Remove and cool on rack.

Notes:   Unbaked loaves can be prepared in advance and stored in airtight bag in refrigerator.

Variations:

• Extra large challah for a crowd:  divide dough into unequal parts before braiding, place smaller braid on top of larger before rising.  Baking time may be up to 10 minutes longer.

Source:  Mollie Katzen, Still Life with Menu