6 C bread (or all-
purpose) flour
2 Pkg.(4 \u00bd tsp.) active
dry yeast
2 C warm water
2

whole eggs or 4
egg yolks,
beaten

Glaze: 1 egg beaten
with 1 tablespoon of
cold milk.
Poppy seeds or sesame
seeds for the topping.

In a large bowl, mix about 1/3 cup of the
water with yeast, cover with plastic wrap for
about 10 minutes. Add the rest of the water,
eggs, oil and sugar.

When the flour comes together, put the dough
on a lightly floured counter, work in the salt
and begin kneading. Knead for about 8
minutes until the dough is soft and satiny.

In a large bowl, put in about 1 tablespoon of
oil and then the dough, coating its surface.
Cover the bowl with a sheet of plastic wrap
and a terry cloth towel. Place it in a warm
draft free place for about 1 to 1 \u00bc hours until
it doubles in size.

Punch the dough back and put it on the
counter and flatten it out. Then fold the dough
in half, over on to itself and away from you.

Square the outer edges and push the dough in
on either side about 1\u201d toward the center.
Then roll the loaf up into a tight log, sealing
the dough with the heel of the hand at each
turn. Cover the loaf with a piece of plastic
wrap and let it rest on the flour dusted work
surface for between 10 and 15 minutes.

To shape the challah into 3 braids, cut the
dough in half, then cut each half into 3 equal
parts. Shape each of these pieces into small
loaves each measuring about 2\u201d by 4\u201d long by
following the procedures in Step 5. above.
Then roll out each log until it is 10\u201d long.

Use 3 strands for each loaf. Connect them at
the top and start braiding by putting the left
one over the one in the middle, then the right
strand over the one the middle, and so forth
until the strands are all braided up. Repeat the
procedure with the remaining 3 strands to
shape the second loaf.

Place the loaves either on a cookie sheet lined
with parchment paper or in a well greased 9\u201d
by 5\u201d by 2 \u00bd\u201d bread pan.

Let the loaves rise, covered with plastic wrap
and terry cloth towel for between 35 and 40
minutes.

10. Glaze each loaf with the egg mixture and
sprinkle it with either poppy seeds or sesame
seeds.