Shabbat Challah

• 1 1/2 cup water

• 1/4 cup sugar or honey

• 3 tsp. salt

• 1/3 cup butter or margarine

• 2 envelopes active dry yeast

• 3 eggs

• 7 1/2 cups all-purpose flour (unbleached)

• 1 Tbsp water

• 2 tsp. poppy or sesame seeds

• 1/2 cup very warm water

Combine water, sugar (or honey), salt and butter (or margarine) in a small saucepan. Heat slowly until butter melts; cool to lukewarm. Beat eggs in a small bowl. Reserve 2 Tbsp. for later. Sprinkle yeast into very warm water in a large bowl. Stir until the yeast dissolves; then stir in the water mixture and the eggs. Beat in 4 cups of flour until smooth. Beat in enough remaining flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes), using only as much flour as needed to keep dough from sticking. Place in a greased large bowl; turn to coat all over with shortening; cover with a clean towel. Let rise in a warm place, away from drafts, 1 1/2 hours or until dough doubles in bulk. (An unlit oven is a perfect place for dough rising.) Punch down; let rise 30 minutes or until almost double in bulk. Punch dough down again and turn out onto a lightly floured surface; knead a few times; divide dough into 6 even pieces. Roll each piece into a rope about 15 inches long. Place three ropes on one greased cookie sheet and three on another sheet. Braid the ropes and turn under and fasten securely at each end. Let rise again in a warm place, 1 hour or until double in bulk. Combine the reserved 2 Tbsp. of egg and the 1 Tbsp. of water; brush over the bread; sprinkle with seeds. Bake in a moderate oven (350°) for 30 minutes, or until braids are golden and sound hollow when tapped. Place challahs on wire racks to cool.