INGREDIENTS
Servings: 30
Warm water 
2 1/2 cups
Active dry yeast 
1 tbsp
Salt 
1 tbsp
All-purpose flour 
8 cups
Poppy seeds 
1 tbsp
Honey 
1/2 cup
Vegetable oil 
4 tbsps
Large eggs 
3
Homemade Challah (Egg Bread)
Prep:
30 m
Cook:
3 h 10 m
Ready in:
3 h 40 m
DIRECTIONS
  1. Pour warm water in a bowl. Add yeast. Beat in honey, eggs, vegetable oil, and salt. Gradually add flour, beating after each cup. Knead the dough until smooth and no longer sticky. Cover with a damp cloth. Allow the dough to rise for 1 1/2 hours (until it has doubled in size).
  2. Prepare a working surface by flouring it. Punch down the dough. Turn out onto the surface. Divide the dough into two equal parts. Knead each part for 5 min. Then, cut each dough part into thirds. Roll the dough into a strand (1 1/2 inches in diameter). Pinch the ends of the strands together. Braid from the middle.
  3. Prepare 2 baking sheets by greasing them. Place the braids on the prepared sheets. Cover the braids with a towel. Let them rise for 1 h. 
  4. Preheat the oven to 375° F (190° C/Gas mark 5).
  5. Brush the braids with 1 beaten egg. Sprinkle with poppy seeds. 
  6. Bake for 40 minutes, or until golden. Cool the Challah on the rack for one hour.
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