FANTASTIC CHALLAH

Steps:

• This recipe works best in a big mixer, but can be done by hand.
• I've never tried it in a bread machine.
• In a separate bowl, proof yeast by mixing with with 3/4 cup of warm water (follow temperature guide on package) and 1T sugar.
• It should double in size.
• While yeast is proofing, put dry ingredients into mixing bowl.
• Wait for the yeast to be ready to add eggs, oil, 1 C warm water, and the yeast mixture.
• Mix on lowest setting for about a minute then increase slightly to reccommended setting for bread.
• Mix for 10- 15 minutes adding flour if needed.
• Dough should be sticky, but pull away from sides of bowl.
• Leave dough in the same bowl to rise, and cover with a damp cloth.
• Keep it someplace warm, I like to run the dishwasher at the same time and put the bowl on top.
• Let it rise for 1 1/2- 2 hours, until double in size.
• When dough is doubled, turn it out onto a floured surface and knead by hand a little.
• Oil 2 large loaf pans well, this bread tends to stick.
• divide the dough in half.
• You can braid it like traditional challah, or just form into a loaf shape and put it into the pan.
• To braid it divide each half into three pieces and roll each into a rope.
• Pinch the ends of three ropes together and alternate crossing the sides over the middle.
• Pinch the ends together and place in loaf pan.
• Brush the top with a beaten egg.
• You can also top with sesame or poppy seeds.
• Bake for 1/2- 3/4 hour at 350 degrees.
• Bread should be medium brown and should sound hollow when tapped on the bottom.
• Let cool on a cake rack.
• This challah freezes very well if wrapped tightly.
• It tastes great warm.