recipe from Baking with Julia

600g Bread Flour
350g High Gluten Flour (Manitoba)
120g Butter
250ml Milk
70g Sugar
30g Honey
4 big Eggs
2 tsp Salt
1 envelope Dry Yeast (25g cube Fresh Yeast)
125ml Water (if needed)
Melted Butter to grease

1 Egg + 1 Yolk
1 Tbsp iced Water

Poppy Seeds (optional)

In a pot heat the milk with the butter until it melts. Add in the sugar and the honey; stir until they dissolve. Let cool to room temperaure.
In a boul mix the flour with yeast. Add the milk and the eggs. Start to mix with a wooden spoon until the dough come together. Add salt and whisk until the dough come away from the side of the bowl.
If the dough is too dry add water a bit at a time.
Transfer the dough onto lightly floured work surface and knead for at least 10 minutes.
Greas a big bowl with the melted butter, place in the dough, grase also the top of the doug and cover with plastic wrap.
Let rise for quite 2 hours: the dough will double in volume.
Punch down dough, take the border of the dough to the middle and make a ball. Place it into the bowl, cover with plastic wrap and let rise for 1 hour.
Transfer the doug on the work surface and divide into two equal pieces. With each piece make a 4 rope braided loaf.

Cover two baking sheets with paper (???) and transfer the two braided Challal over them. Cover with plastic wrap and let rise 45 minutes.
Preheat oven at 180-200°C.
In a small bowl beat the glaze ingredients and brush the Challah. Wait 5 minutes and ther brush them again.
Srinkle with salt. Sprinkle also with poppy seeds (optional).
Put one Challah into the fridge to stop rising.
Bake the other Challah for 20 minutes. Leave from the oven, brush with the glaze the dough that has rised in the oven and is white. Cook for other 20 minutes or until the Challah become nice brown and make a hollow sound.
Leave the Callah out of the fridge immediatly before putting the other into the oven. Cook in the same way also this Challah.