2 pkg. active dry yeast
1 c. lukewarm water
2 tbsp. honey
1/4 c. butter, softened
4 lg. eggs, beaten
1 tsp. salt
6-8 c. unbleached white flour
Sesame seeds on lg. tray

Dissolve the yeast in the water. Let stand for 5 minutes. Set aside about 3 tablespoons of the beaten egg to be used for the crust. Beat the honey, eggs (remaining), butter, salt, and 2 cups of flour into the yeast mixture. Gradually mix the remaining flour. Turn the dough onto a floured surface and knead for 15-20 minutes until smooth, uniform, and not sticky. Place the kneaded dough in a large buttered bowl, cover with a damp towel, and let rise in a warm place until doubled in bulk.

Punch down the risen dough, and return it to the floured surface. Knead 5 minutes, and divide into thirds. Knead each third 5-10 minutes, gradually transforming it into a 1 1/2 inch diameter snake. Line the three snakes up, and let them rise 10 minutes. Braid the challah on a large tray. Press the ends firmly and seal with a little water. Let it rise until doubled. Just before baking brush with leftover beaten egg and sprinkle with sesames or poppies. Bake at 375 degrees for 30-40 minutes.