Challah Bread

Ingredients

Makes 4 loaves

• 1 1/2 cups lukewarm water
• 7 1/2 cups unbleached bread flour
• 1 1/2 tbsp active dry yeast
• 8 eggs, lightly beaten
• 1 1/2 cup (3 sticks) unsalted butter, melted
• 4 1/2 tbsp honey or 6 tbsp sugar
• 2 1/2 tsp salt
• Egg wash (1 egg beaten with 1 tbsp water)
• Sesame or poppy seeds for garnish (optional)

Method

1. Dissolve the yeast with lukewarm water in a large bowl.
2. Add the eggs, melted butter and honey and stir with a whisk.
3. Add the flour and salt, and stir with a large spatula for about 3 minutes.
4. Let the dough rest for 5 minutes.
5. Knead the dough on a lightly floured work surface for about 5 minutes, and form the dough into a ball.
6. Cover the dough, and allow to rest at room temperature for about 2 hours or until it is double in size.
7. Cut the dough into 12 equal pieces to make strands for braiding. (to shape a 3-braid loaf.)
8. Roll each piece on a board, stretching, to form each into a long rope 12" to 14" long. 
9. Braid the ropes, starting from the center and working to one end.
10. Turn the loaf over, rotate it, and braid from the center out to the remaining end.
11. Let the loaves rise at room temperature for about 1 hour.
12. Preheat the oven to 350 degree F.
13. Brush the loaf with egg wash and sprinkle with the seeds.
14. Bake for about 20 minutes, then rotate the pan and bake for another 15 to 20 minutes.
15. The challah is done when golden brown, and the braids near the center of the loaf offer resistance to pressure.
16. Allow to cool before slicing or serving.