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Challah

Ingredients
3	pk	yeast
1 1/3	cup	water, warm (110?-115?)
1	tablespoon	granulated sugar
1	teaspoon	salt
3	tablespoon	butter, or margerine, softened
3	lg	eggs, lightly beaten
6	cup	flour, unbleached white
1	each	egg, well beaten with 1 tb of water
1		poppy seeds

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 35-40 mins, or until loaves sound hollow when tapped. Cool covered with a soft towel on racks.

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<h1>Challah</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3>Ingredients</TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>pk</TD><TD class=ingredient>yeast </TD><TD></TD></TR><TR><TD class=ingredient>1 1/3</TD><TD class=ingredient>cup</TD><TD class=ingredient>water, warm (110?-115?) </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>granulated sugar </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>butter, or margerine, softened </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>lg</TD><TD class=ingredient>eggs, lightly beaten </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>cup</TD><TD class=ingredient>flour, unbleached white </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>egg, well beaten with 1 tb of water </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>poppy seeds </TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4> Directions: </TD></TR><TR><TD colSpan=4>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 35-40 mins, or until loaves sound hollow when tapped. Cool covered with a soft towel on racks. </TD></TR></TBODY></TABLE> 
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