Challah Bread - Sabbath Twist

Challah Bread  -  Sabbath Twist 

Place in mixing bowl and let stand 10 minutes:

4       tsp. active dry yeast

         1/3   cup sugar

         1       cup warm water (~110 degrees)

Add and mix well:

         6       Tbsp. butter, melted

1       Tbsp. salt

3       eggs

Add:

         3½ - 4½    cups flour

          

Place the dough on a well-floured board and knead until smooth and elastic, about 5 minutes. Place the dough in a large, well-greased bowl, then flip the dough over to coat with oil. Cover with a towel and let stand in a warm place until doubled in size, ~1 hour. Punch the dough down and divide dough into 4 equal pieces and roll 3 into ropes. Braid these into a loaf.  Divide last piece into 3 pieces and braid into smaller braid.  Place down the middle of loaf making a double braid. Place on greased cookie sheet (brush with beaten egg yolk, if desired) and let it rise until doubled. Preheat the oven to 375 degrees and bake until golden brown.