Challah - cooking recipe

Ingredients

2 tablespoons active dry yeast
1 cup lukewarm water
2 tablespoons honey
1/4 cup softened butter
4 large eggs, beaten
1 tablespoon salt
6 -8 cups unbleached white flour
sesame seeds or poppy seed

Preparation

In a large bowl, dissolve the yeast in the water and let stand for 5 minutes.
While yeast dissolves, set aside 3 tablespoons of the beaten egg to use for the crust for later.
Grease a cookie sheet with butter and sprinkle with sesame seeds. Set aside.
Into the yeast/water bowl, beat in with a wire whisk the honey, butter, remaining eggs, salt and 2 cups of flour, gradually removing whisk and using hands to mix.
Turn dough out onto floured surface and knead for 15-20 minutes until smooth, uniform and unsticky. Place kneaded dough into a buttered bowl, cover with a damp towel and let rise in a warm place until doubled in bulk.
Punch down risen dough and return it to floured surface. Knead 5 minutes and then divide into thirds.
Knead each third 5-10 minutes, gradually transforming it into a 1 1/2 inch diameter snake. Line the three snakes up and let them rest for 10 minutes.
Braid all three snakes, pressing in the ends and sealing them with water. Place braided dough onto prepared cookie sheet and let it rise again until doubled.
Brush top of dough braid with the reserved beaten egg and then sprinkle top with more sesame seeds or mixture of sesame, poppy and salt, if desired. Bake at 375\u00b0F for about 30-40 minutes.