Challah with Poppy Seeds

Recipe Description

Recipe Ingredients

2 packages active dry yeast
2 tablespoon salt
¾ cup honey
1 ¾ cups hot water
2 cups flour
1 ¼ cups oil
3 eggs
5 to6 cups flour
1 egg
poppy seeds

Instructions

Measure yeast, salt, honey and water into a large bowl; stir. Add the 2 cups flour; mix thoroughly; then stir in the oil and 3 eggs. Add enough of the remaining flour so that the dough loses its stickiness and begin kneading in bowl. Turn the dough onto a floured board; knead to a smooth, silky texture. Place dough in an oiled bowl, cover and let rise in a warm spot for about 1 hour. When dough has risen sufficiently,, punch down and knead briefly. Braid into two loaves and place on greased baking sheet. Unbraided dough can be placed in two large, greased loaf pans. Cover and allow to rise in warm spot for about ½ hour. Glaze with beaten whole egg and sprinkle with poppy seeds. Bake at 350° for about 50 to 60 minutes; crust should be a rich, reddish brown.