Chava's Challah

In a large bowl put the warm water, yeast and 2 tablespoons of sugar. Whisk until desolved and set aside for 10 minutes or until yeast is activated (it will look foamy).

Add all other ingredients, except the flour and whisk.

While continupsly whisking, add flour, one cup at the time until a soft dough form. At this point, you will no longer be able to use the whisk, but you will have to knead the dough by hand. Knead dough and add just enough flour until a soft and not too sticky dough forms.

Optional: coat the dough with a little oil.

cover bowl with a clean kitchen towel and and let rise ina warm, draft free spot for 2 hours.

Make bracha and take challah.

Punch down dough and diveide in 6 equal parts. Divide each part into 3 or six pieces, roll our into ropes and braid.

Put challah braids in a dark metal loaf pan, cover with kitchen towel and let rise in a warm area for 2 to 3 hours.

Preheat oven to 415°F. In a glass cup whisk eggyolk with a tablespoon of water intil smooth.

Brush challah with egg yolks and sprinkle with sesame and poppy seeds. Bake challah for 30 minutes, until tops are dark brown. Remove from oven, take out of the pan and set ona rack to cool.