Challah Bread

This is the recipe I use for our Shabbat evening dinner, my family just loves it:

• 2 pkg of yeast


• 1 cup of warm water


• 1/3 cup soften butter


• 1/4 -1/2 cup sugar ( depending on if your prefer a sweeter bread)


• 1 tsp salt


• 2 eggs


• 4-5 cups of all purpose flour


• 1 egg yolk

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• combine warm water and yeast with 1 tsp sugar, let stand for 10 minutes till foamy.


• Mix butter, sugar, and salt.


• Add eggs one at a time.


• Add the yeast mixture.


• Add about 2-21/2 cups of flour to the above mixture and beat with a mixer on med for 3 minutes.


• Add 2-3 cups of flour enough flour to form a soft dough.


• Kneed till smooth and elastic about 6-8 minutes.


• Place in a large bowl that has been coated with oil. Coat the dough with oil. Cover with cloth and let sit in a warm place for about 1-2 hours or till it doubles in size.


• Punch down, kneed than braid and place in the pre-oiled (I use spray oil) loaf pans.


• Let sit another 1-2 hours to rise again.


• Whisk the egg yoke, and coat the loaves with the yoke. At this point you can sprinkle with anything you like, poppy seeds, sesame seeds, I use coarse kosher salt, or just have it plain.


• Place in a pre-heated oven @ 325 degrees for 30-40 minutes. When you tap the top of the loaves with the end of a knife they should have a hollow sound to them.


• Allow to cool some...my family likes it warm, however, it is easier to cut when it is cold.


• Enjoy!