MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jewish Challah
 Categories: Breads, Jewish
      Yield: 2 Loaves
 
MMMMM---------------------------BREAD--------------------------------
      3 tb Yeast
      3    Eggs
  1 1/2 c  Water; warm
      5 c  Flour; up to 5 1/2 c
      1 tb Sugar
      3 tb Butter; softened
           Poppy seeds

MMMMM--------------------------EGG WASH-------------------------------
      1    Egg yolk
      2 ts Kosher salt
      1 ts Water; cold
 
  Proof the yeast in the lukewarm water in a large bowl. Add the sugar,
  salt, butter, eggs, and 5 cups of the flour, a cup at a time. Beat
  thoroughly with a wooden spoon or with the hands. Gradually add more
  flour until the dough is very stiff. Turn the dough out on a board
  sprinkled with flour. Knead until the dough is smooth and elastic,
  approximately 10 minutes.
  
  Place the dough in a very large buttered bowl, and turn to coat the
  surface with butter. Cover and let rise in a warm, draft-free place
  until doubled in bulk, about 1 1/2 to 2 hours.
  
  Punch down dough and divide into six equal parts. Roll each portion
  into a rope about 1 inch in diameter on a lightly floured board.
  Braid three ropes together to make each of two loaves. Place the
  braids 6 inches apart on a buttered baking sheet. Cover and let rise
  in a warm place until almost double in bulk.
  
  Brush the top of the loaves with the egg wash and sprinkle with poppy
  seeds. Bake in a preheated oven at 400 F for 35 to 45 minutes, or
  until the loaves sound hollow when tapped with the knuckles. Cool on
  racks.
  
  Recipe by James Beard
 
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