*  Exported from  MasterCook  *

                           Very Buttery Challah

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Dessert Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  c             Butter -- melted
   2      pkg           Yeast
   2      c             Water -- warm
   7      c             Unbleached flour
   4      ts            Salt
   3                    Egg -- beaten
     1/2  c             Sugar
   2                    Egg -- beaten
                        Poppy seeds (optional)
                        Sesame Seeds (optional)

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 1-1/2 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 its 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°F degree oven about 45 minutes,
until the bread is golden-brown.


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