Very Buttery Challah

* Exported from MasterCook *

Very Buttery Challah

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dessert Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 sticks Butter -- melted
2 Packages Yeast
2 cups Water -- warm
7 cups Flour -- unbleached
4 Teaspoons Salt
3 Egg -- beaten
1/2 Cup Sugar
2 Egg -- beaten
Poppy Seeds -- -optional-
Sesame Seeds -- -optional-


Dissolve yeast in warm water. Beat 3 eggs in a large mixing bowl; add salt,
sugar, dissolved yeast, and butter. To this mixture, add 4 cups of the flour
(all at once). Stir in the flour and continue to add 3 more cups of flour
until the dough is of a soft consistency.
Knead the dough on a floured board until the dough is no longer sticky and
is springy to the touch.
Place the dough in a greased mixing bowl and cover with a towel. Let rise 1
1/2 hours, or until doubled in bulk.
Punch down the dough, knead it a little, and divide it in 6 pieces.
Roll each piece with your hands so they become long, skinny ropes. Braid 3
ropes, pinching the ends together. Repeat the process with the other 3 ropes.
Place each braided loaf on it`s own greased cookie sheet, cover with a
towel, and let rise about an hour- until doubled in bulk. Brush the loaves
with the 2 beaten eggs, sprinkle with poppy seeds or sesame seeds (optional).
DO NOT PRE-HEAT OVEN- Bake in a 350F degree oven about 45 minutes, until
the bread is golden-brown.



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