1 1/2 c. milk
1/2 c. warm water
2 pkg. Fleischman's active dry yeast
1/2 c. sugar
1/4 c. melted butter,
ed
1 tbsp. salt
3 whole eggs
7 1/2 c. flour, sifted
1 egg & 1 tbsp. water
Poppy seeds (optional)
Scald milk and
to lukewarm. Dissolve yeast in warm water. Add sugar, salt, butter and eggs to milk and beat with rotary egg beater until well blended. Add enough flour to make dough easy to handle. Turn onto floured board, knead until smooth. Place in greased bowl, cover with damp cloth; let rise in warm place 1 1/2 hours or until double. Punch down, let rise again 1 hour. Turn out onto board, divide into 3 parts. Cut each part into 3 equal parts, then cut each part into 3 equal parts. Roll each into strip about 12 inch long. Using 3 strips, form a braid, fasten securely at both ends. Repeat with rest of dough. Place 3 loaves on greased
sheet, cover, let rise in warm place until double in bulk. Mix 1 egg with water, brush top and sides of loaves, sprinkle with poppy seeds, if using. Bake at 375 degrees for 25 minutes.
Challah (egg bread)
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