Challah Bread

This is a traditional Sabbath Day Bread that I make at Easter...a family favorite!
Ingredients:

• 2 Tbsp SAF yeast
• ¾ cup warm water
• ¾ cup milk
• ¼ cup butter
• 2 Tbsp honey
• 2 tsp salt
• 4-5 cups bread soft white wheat (I use 1/2 soft white & 1/2 hard white wheat)
• ½ cup of vital gluten flour
• 2 whole eggs
• 1 egg yolk (reserved for glaze)
• 1 Tbsp poppy seeds

Directions:

• Mix ¾ cup warm water, two eggs and yeast in mixer bowl.
• Stir in 1-½ cups flour & the vital gluten beat well, and allow mixture to sponge for about 15 minutes or more.
• Meanwhile, heat milk, butter, and honey until the butter melts. Cool to lukewarm.
• Add these ingredients to the sponge then add the salt and stir in enough of the remaining flour to make soft dough.
• Knead until the dough is smooth and elastic but not dry, about 7-10 minutes (6 minutes if you are using your mixer with dough hook).
• Shape the dough into a ball.
• Place the dough ball into a greased bowl. Turn once to grease the top. Cover with plastic wrap and let rise in warm place until doubled in bulk, about 30-45 minutes. A finger pressed into the dough will leave an imprint when the dough has risen enough.
• Punch the dough down, divide into thirds.
• Roll each third into an 18-inch strand.
• Line up the three stands one inch apart on a large, greased baking sheet.
• Braid loosely, beginning in center and working toward ends.
• Pinch ends together and tuck under.
• Brush with egg yolk that has been beaten with one tablespoon of water, then sprinkle poppy seeds over the egg wash. 
• Cover and let rise until doubled, about 30 minutes; bake.

Cook Temp: 375°F

Cook Time: Bake 30-35 minutes or until golden brown.

Serve With: Ham

Notes: This is bread served on the Sabbath or Shabbat. I make this at Easter, it's my Mother-in-law's favorite.

Yields: This recipe makes one very large braid or the dough can be divided into two smaller braided loaves. Recipe can be doubled of tripled if you have a heavy duty mixer.