*  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.
                    - - - - - - - - - - - - - - - - - -