Challah, Braided

Instructions

1. 1. Combine water, sugar,salt margarine in saucepan; heat until margarine melts. Cool
2. 2. Beat eggs slightly. Add to above, stir
3. 3. Combine yeast and 1/2 C of warm water (OK to substitute warm milk); stir, dissolve yeast
4. 4. Combine 1,2, and 3 with 5 C flour ... add flour in portions to get ok texture, make soft dough; mix thoroughly
5. 5. Lightly flour surface and knead dough until smooth and elastic, about 5 minutes (elastic dough returns to shape when pulled); keep surface lightly floured
6. 6. Place in lightly greased bowl, cover with damp towel or plastic wrap; let rise at room temperature (80-85 degrees) until 2x
7. 7. Punch down dough; knead to get out all air; divide into 6 equal pieces. Let relax 5 minutes
8. 8. Roll 6 pieces into 6 18"-24" smooth lengths. Oil baking sheet for use in braiding and baking
9. 9. Make three (3) strand braid (Other 3 strands will be for 2nd loaf), braiding on oiled baking sheet, from outside strands over center strand
10. 10. Cover with towel, let rise until 2x
11. 11. Brush with egg-water wash; do not fill in braid overlaps; sprinkle with poppy seeds
12. 12. Bake in 350 degree oven until bottom sounds hollow when tapped, about 25-30 minutes, or center gets to 185 degrees