Homemade Braided Egg Bread

This bread is also called challah.  It is important to use all of the 2 tsp. of salt otherwise the bread doesn't have taste.

1 pkg. yeast dissolved in 1/4 cup of water and 2 tsp. sugar.  Cover and let bubble up in a warm place.  Sift 4 cups of flour together with 2 tsp. salt into a large mixing bowl and add 2 eggs, 2 Tbsp. melted butter or oil and 1 cup warm water and the yeast mixture.

Stir together until all is well-blended.  Dust a large board with flour and turn the dough out to knead.  Knead in as much flour as needed to make a smooth, elastic, non-sticky dough.

Grease the mixing bowl and put the dough into it.  Cover and leave it to rise in a warm place without a draft for about an hour.  Punch the dough down and on a lightly floured board, divide the dough into three equal pieces.  Roll these pieces into logs or strips.  Braid these strips into a fat even braid on the board or on a buttered baking sheet so you don't need to move the braid once you have made it.

Cover the bread with a light tea towel and let rise for abut 1/2 an hour.  Brush the loaf with a slightly beaten egg yolk and sprinkle the loaf generously with poppy or sesame seeds or leave plain.  Bake at 375 degrees for about 50 minutes.