Challah

5 cups of un-sifted flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 package active dry yeast
1/3 cup soft butter
1 cup very hot water (not too hot or you'll kill the yeast)
4 eggs (room temperature)
1 teaspoon cold water
1/4 teaspoon poppy seeds (if you like them)

1. In a large bowl mix together 1 1/4 cups flour, sugar, salt, and un-dissolved yeast. Add butter. Gradually ass very hot water. Beat 2 minutes on medium speed of an electric beater. Scrape down the sides with a spatula occasionally.
2. Add 2 more cups of flour, 3 eggs, and 1 egg white. This will make a thick batter. Stir in enough additional flour to make a soft dough.
3. Turn out onto a lightly floured board. Knead the dough for about 15 minutes until it is smooth and elastic. Roll into a ball and put into a well-greased bowl. Turn the dough over so that all sides are greased.
4. Cover with a clean towel. Let rise in a warm place, free from drafts, until double in size-1 to 1 1/2 hours.
5. Punch dough down. Turn onto a lightly floured board. Divide in half.
6. Divide one half into three equal pieces. Roll the pieces into equal strips that are about 12 inches long. Fasten the three together at one end by pinching them together. To braid, fold the outside strip over the center strip each time, first from one side, then from the other. When braided, pinch together open ends to close the braid. Prepare the other half the same way.
7. Place loaves onto a greased baking sheet. Beat remaining yolk with the cold water. Brush on yolk mixture. Sprinkle on poppy seeds.
8. Let double in size, uncovered, in a warm place free from drafts (a warm oven works well), until double in size, 1 to 1 1/2 hours.
9. Bake at 400ºF for 30 minutes or until golden brown. Remove.