Challah

From Mollie Katzen's Enchanted Broccoli Forest, makes 2 loaves

2 1/2 cups wrist-temp water
1 Tbs active dry yeast
1/2 cup sugar or honey
4 Tbs canola oil or melted butter
3 eggs (1 for the crust)
1 Tbs salt
1/2 cup raisins (optional -- I never use them)
8 to 9 cups unbleached white flour (can use up to 4 cups whole wheat)
little oil for baking trays
poppy or sesame seeds (why would you use anything but poppy seeds?)

Place water in a large bowl, sprinkle in the yeast. Beat in sugar or honey, oil or butter, 2 eggs and salt with a wire whisk.

Stir in optional raisins, then add flour, a cup at at time, whisking after each addition. Graduate from whisk to wooden spoon to a floured hand as the dough thickens. 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.

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 if it gets a little sticky. Divide each half into thirds and roll each third into a long snake about 1 1/2 inches in diameter. Line up 2 sets of 3 snakes, each, and braid from the middle.

Lightly oil 2 baking trays or one large tray, and place finished braid on each or with plenty of space on one large. Cover with a towel and let rise another hour or until doubled in bulk again. Meanwhile, preheat the oven to 375.

Beat the remaining egg in a small bowl. Brush a generous amount over each braid and sprinkle lightly with seeds. Bake for about 40 minutes or until breads give off a hollow sound when thumped on the bottom. Remove from trays right away and cool on a rack for at least 3o minutes before eating.