-
Combine 1 1/4 cup flour, sugar, salt and yeast in a large bowl (I used my stand mixer bowl).
-
-Mix in the softened butter and the warm water.
-
-Use the dough hook (or wooden spoon) to blend thoroughly, making sure to scrape down the sides of the bowl from time to time.
-
-Separate the yolk from the white from one of the eggs, and set aside the one yolk for later use.
-
-Stir the 3 eggs and one egg white into the dough mixture, one at a time.
-
-Stir/knead in the remaining flour, 1/2 cup at a time until the dough is smooth and elastic (approximately 5-7 minutes) *Note - if you're making this on a humid day, the additional flour will be required.
-
-Place the dough in a greased bowl and cover it with plastic wrap in a warm draft free place to rise until doubled in size (approximately 1 hour).
-
-Once risen, punch the dough down and turn it onto a lightly floured surface. Divide the dough into 4 portions (if making 2 loaves) one slightly smaller than the other OR two portions, again, one slightly smaller than the other.
-
-Using the larger portion of dough, divide it into 3 equal pieces and roll each piece into a long snake.
-
-Place the three roll out snake pieces next to each other on a parchment lined baking sheet and pinch the ends of one end together.
-
-Starting at the pinched end, braid the three dough ropes together and once complete, pinch the ends of the dough to finish.
-
-On a lightly floured surface, take the smaller portion of dough and follow the exact same braiding technique. *Note - this braid will be slightly smaller than the first one.
-
-Using a little water and a pastry brush, brush a light bit of water on the base braid and then carefully lay the smaller braid on top of the base braid.
-
-In a small bowl, whisk together the egg yolk and 1 teaspoon of water.
-
-Gently brush the egg wash completely over then entire loaf and sprinkle with poppy seeds (if desired).
-
-Allow the loaf to rise again until doubled in a warm, draft free place (approximately 1 hour).
-
-Preheat oven to 400 degrees.
-
-Bake the Challah in a preheated oven for 30 minutes or until it deeply golden brown in color.
-
-Cool completely.
-
-Admire, slice and serve :)