This is an easy recipe requiring only 5 minutes of kneading.

Challah

3/4 cup warm water -- 110-115 f
1 package active dry yeast (regular, NOT rapid)
1 tablespoon sugar
1 teaspoon salt
1 tablespoon oil
1 egg
3 cups flour
1 egg yolk
2 tablespoons water
poppy seeds

Mix warm water yeast, sugar, oil, salt, egg and 2 c flour in a very large
bowl. Beat well with a wooden spoon. Add enough flour to make the dough
easy to handle and begin to knead in the bowl. Sprinkle flour as
necessary, and continue to knead for about 5 minutes or until the dough is
smooth and very elastic. Put into a greased bowl and turn it over. Cover
the dough and put it into a warm place to rise until it has doubled in
bulk. Punch it down and cut into 4 equal parts. With your hands, roll 3
parts into ropes about 12" long. Place on a lightly greased baking sheet
and pinch them together at one end. Loosely braid the dough. Tuck ends
under the loaf. Divide the remaining piece into three and make a small
braid as above. Lay it down the center of the large braid. Lightly brush
the loaf with oil, cover and let rise until doubled in bulk. Preheat the
oven to 375 Mix egg yolk with the 2 Tbsp water and glaze the loaf.
Sprinkle with poppy seeds and bake for 25 to 30 min until it is a rich
brown. Cool on a rack. Left over challah makes the best French toast.

Janet Wilder

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