Challah

2 pkgs yeast

1 cup warm water (105° - 115°)

½ cup sugar

3 large eggs, plus 1 egg, beaten for glaze

5 cups all-purpose flour

2 tsps salt

½ cup unsalted butter, at room temperature

1 Tbs poppy seeds (optional)

Bake at 350°. Line a half-sheet pan or rimless baking sheet with parchment paper.

In 5 quart bowl of a stand mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the sugar, 3 eggs, 4 ½ cups of the flour, the salt, and the butter. Place the bowl on the mixer, attach the dough hook, and knead on low speed, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 5-7 minutes. Do not be tempted to add too much flour. The dough should stay soft, and it will become less sticky with kneading.

Remove the dough from the bowl. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-fee spot onto a clean work surface.

Punch down the dough. Using a pastry scraper, scrape the dough out on a clean work surface. Divide the dough in three parts. Braid the strands together. Pinch the ends together and tuck the strands under at the ends.

Place the braided loaf on the prepared pan, cover with a dry kitchen towel, and let rise again in a warm, draft-free spot until it doubles in size and is spongy to the touch (45 – 60 minutes).

Position a rack in the lower third of the oven.

Brush the braid gently with the beaten egg and sprinkle with the seeds, if using. Bake the braid until it is nicely browned and sounds hollow when tapped on the bottom, 30-35 minutes. Transfer to a wire rack and let cool completely.

Pat