Hollah! Or Challah. Hell, I hollah for Challah!

Was that blasphemy? Hmm.

So I've loved this bread, well, forever. And I love making it. So if you want some of the tenderest, moistest, goldenest, yummiest, prettiest bread ever, go for it.

Challah

• 2 1/4 c. very warm water
• 2 pkg. dry yeast
• 7 1/2 to 8 c. all purpose flour
• 3 eggs
• 2 T. salt
• 1/2 c. butter
• 1/2 c. sugar

Dough-ing

1. Combine water, yeast and 1 T. sugar in a large mixing bowl; let stand 2 minutes.
2. Stir in 2 c. flour; let stand uncovered 30 minutes.
3. Stir in 2 eggs, salt butter, 1/2 c. sugar and 2 c. more flour. Beat smooth and then stir in enough of remaining flour to make a soft dough.
4. Turn out dough onto a well-floured surface (use some of remaining flour) and knead for 8-10 minutes, until smooth and satiny, adding only as much of the remaining flour as needed to prevent dough from sticking.
5. Place dough in a greased bowl; turn once to bring greased side up. Cover and let rise in a warm place until double in bulk, about 1 1/2 to 2 hours.
6. Butter 2 large baking sheets.
7. Punch down dough, turn out onto a floured surface and cut in half.

Braiding

Form a braid with each half of the dough:
1. Cut in two pieces, one twice as large as the other. Cut the large piece into 3 equal pieces roll each into a 14-inch long sausage, and braid the 3 together.
2. Pinch ends to seal, and place on the baking sheet.
3. Cut the smaller piece likewise and braid likewise, starting with sausage shapes about 12 inches long. Place atop the larger braid.
4. Cover gently and let rise until almost double in bulk, about 45 minutes.
5. Beat remaining egg with remaining 1 T. sugar, and brush over top of loaves. (Avoid gluing the dough to the baking sheet with a drip of egg.)

Baking

1. Bake at 350 degrees 40 to 50 minutes, or until done. Cool on a wire rack.

Eating

• I think y'all got this part... Ohhh, yeah... :)