Mary's recipe CHALLAH BREAD

• 2 CUPS MILK

• 1/3 CUP BUTTER

• 1/4 CUP WATER

• HEAT: UNTIL BLENDED

• 3 1/2 CUPS UNSIFTED FLOUR

• 2 PKGS ACTIVE DRY YEAST

• 1/4 CUP SUGAR

• 1 TBLSP SALT

• 4 EGGS

• 3-4 CUPS UNSIFTED FLOUR

• KNEAD: UNTIL SATINY

FIRST RISING: UNTIL DOUBLED

• 1 TBLSP COLD WATER

• 1/2 TSP POPPY OR SESAME SEEDS

• 2ND RISING UNTIL DOUBLED

• OVEN TEMP: 375°

• BAKE: 30 MINUTES

IN SAUCEPAN, HEAT MILK, BUTTER, WATER UNTIL BLENDED. IN LARGE BOWL, COMBINE 3½ CUPS FLOUR, YEAST, SUGAR, SALT. BLEND IN MILK MIXTURE & BEAT FOR 2 MINUTES WITH MIXER AT MEDIUM SPEED. SEPARATE 1 EGG, RESERVING YOLK. BLEND EGG WHITE AND 3 EGGS INTO BATTER. ADD ENOUGH FLOUR TO MAKE SOFT DOUGH. TURN ONTO FLOURED BOARD AND KNEAD DOUGH UNTIL SATINY. PLACE DOUGH IN GREASED BOWL, TURNING ONCE TO GREASE TOP.

COVER AND LET RISE IN WARM PLACE UNTIL DOUBLED IN BULK. PUNCH DOWN; TURN ONTO FLOURED BOARD AND DI VIDE INTO 2 PIECES, ONE TWICE THE SIZE OF THE OTHER. DIVIDE LARGER INTO THIRDS, ROLLING EACH INTO 15 INCH ROPE. BRAID TIGHTLY, SEAL ENDS BY PINCHING. DIVIDE SMALLER INTO THIRDS, ROLL INTO 13 INCH ROPES, BRAID. PLACE SMALLER ON LARGER AND SEAL ENDS.

PLACE DIAGONALLY ON GREASED BAKING SHEET. BEAT RESERVE YOLK WITH WATER AND BRUSH CHALLAH. LET RISE UNTIL DOUBLED. SPRINKLE WITH SEEDS ON TOP. BAKE AT 375° FOR 25-30 MINUTES.

Your comments and suggestions by e-mail welcome: