Stephanie's Challah

1. Place the water in a large bowl. Sprinkle in the yeast. Beat in the sugar or honey, oil or butter, two eggs and salt with a wire whisk.

2. Stir in the optional raisins. Then add the flour, a cup at a time, whisking after each addition. Graduate from a whisk to a wooden spoon. Knead the dough in the bowl for a few minutes -until smooth, elastic and no longer sticky. Cover with a clean cloth, and set the bowl in a warm place for about 1 1/2 hours or until the dough doubles in bulk.

3. Punch down the risen dough and turn it out onto a floured surface. Divide it in half and knead each half for about 5 minutes, adding flour as needed. Divide each half into thirds and roll each third into a long snake about 1 1/2 inches in diameter. Line up two sets of three snakes and braid.

4. Lightly oil two baking trays and place a finished braid on each. Cover with a towel and let rise another hour or until doubled in bulk again.

5. Meanwhile, pre-heat the oven to 375°

6. Beat the remaining egg in a small bowl. Brush a generous amount over each braid, and sprinkle lightly with seeds, if desired. Bake for about 40 minutes or until the breads give off a hollow sound when thumped on the bottom.

7. Remove from the trays right away and cool on a rack for at least 30 minutes before eating.

Shabbat Shalom!!