Challah - pareve

4 tsp yeast
1 T sugar
1/4 C warm water (100 - 105 F)

4.5 C sifted flour (18 oz by weight)
2 tsp salt (scant)
3 T sugar
1 tsp cinnamon
pinch crumbled saffron
2 whole eggs
2 T bland oil
1 cup warm water

1 egg yolk
1 T water
1/2 tsp sugar
4 T poppyseeds

Combine first 3 ingredients and let stand 5 minutes.

Sift flour, salt, sugar, and spices into a large bowl. Make
a well in the center, add the eggs, oil, yeast mixture, and
the rest of the water. Work into the flour. Turn out onto
floured board, oil your hands, and knead until smooth and
elastic, about 5-7 minutes.

Place in bowl, brush top with a little oil, and cover. Let
rise for about an hour in a warm place. Punch down, and
allow to rise again, covered, until doubled in bulk.

Divide the dough into 3 equal parts. Roll each piece between lightly
floured hands to make a strip. Pinch together the tops, and
braid. Pinch the ends and tuck them under. Cover and allow
to rise for 1 hour.

Set oven to 375 F. Mix egg yolk, water, and sugar together.
Brush over the top of the loaf, and then sprinkle with poppy
seeds. Put the bread in the fully heated oven for 25 minutes.
At the end of this time, remove the bread and brush again
with the rest of the egg mixture. Return to the oven for
another 25 minutes.

My Notes: I divide the dough into fourths, and make 4
challahs that are a bit smaller. They bake up in about
25-30 minutes.

For raisin challah, soak 1/2 cup of raisins in hot water for
15-20 minutes. Drain well, and knead into dough before
braiding.

Makes about 1 kilo of bread.

Based on a recipe from "The Art of Jewish Cooking", by Jennie Grossinger