1 pkg. yeast
1/4 c. honey
1 1/4 c. lukewarm water
4 1/2 c. sifted flour
2 tsp. salt
2 eggs
2 tbsp. oil
1 egg yolk
4 tbsp. poppy seeds (optional)
1/4 c. sweet golden raisins (optional, but traditional during Rosh Hashana)

Combine yeast, honey, and 1/4 cup lukewarm water; let stand 5 minutes. Sift flour and salt into a bowl. Make a well in center and drop the eggs, oil, remaining water, and yeast mixture into it. Work into the flour and knead on a floured surface until smooth and elastic. Place in a greased bowl and flip to cover all with oil. Cover with a warm towel in a draft-free area such as the inside of your oven and let rise for at least an hour or until it is double in bulk.

Punch down; knead and cover again and let rise until double. Divide the dough into three equal parts. Flour your hands and roll dough into three equal long strips. Braid dough, pinching ends under and each end. Place either in a loaf pan or cookie sheet (sprayed with non-stick). Mix egg yolk with a little water and brush on top of bread. Allow to rise once more until almost double. Bake in a 375 degree oven 50 minutes or until golden brown and hollow underneath when tapped.

During the Jewish holiday of Rosh Hashana (New Year), it is traditional to shape the Challah in a circle and I tend to add a little more honey to represent a sweet year to come.

Yield: One very large Challah or two medium ones.