Challah

Another yummy bread recipe from The Vegetarian Epicure, by Anna Thomas.

Ingredients:

• 1 pkg. active dry yeast
• 2 tsp sugar
• 1 1/4 cups warm water
• 4 1/2 to 5 cups white flour
• 2 tsp. salt
• 2 eggs
• 2 TB butter
• 1-2 egg yolks
• Sesame seeds or poppy seeds

Directions:

• Dissolve the yeast in 1/4 cup of water and add sugar.
• Sift 4 cups of flour together with the salt into a large mixing bowl and add the 2 eggs, the melted butter, and the rest of the water, as well as the yeast mixture.
• Stir until all is well-blended.
• Dust a flat surface with about 1/2 cup of flour and turn the dough out to knead.
• Knead in as much of the remaining flour as needed to make a smooth, elastic, non-sticky dough.
• Grease a large bowl and put the dough into it.
• Cover and leave it to rise in a fairly warm place for about 1 hour.
• Punch it down and let it rise again until doubled in bulk.
• On a lightly floured surface, shape the Challah:
• First divide the dough into 2 parts--one slightly larger than the other.
• Then cut the larger part into three equal pieces. Roll thepieces into strips and form a fat, even braid.
• Place it in the middle of a buttered bakingsheet.
• Now repeat this procedure with the smaller piece of dough, and place the second braid on top of the first.
• Cover with a light tea towel and let rise for about 1/2 hour.
• Brush the loaf heavily with the egg yolk and sprinkle it generously with poppy or sesame seeds.
• Bake at 375 degrees for about 50 minutes.