Challah

sponge:

• 1 cup lukewarm water
• 1 TBLS active dry yeast
• 1 cup flour

Measure the water into a mixing bowl, and sprinkle in the yeast. Let it stand for about 10 minutes - if it doesn't foam, start over with different yeast. Add the flour, and whisk till smooth. Cover and let stand for at least an hour, and up to 8 hours.

dough

• 3 room temperature eggs, beaten
• 6 TBLS soft butter
• 1/4 cup honey
• 1/2 cup room temperature milk
• 1 1/2 tsp. salt
• 4 - 5 cups additional salt FLOUR - this said salt for 3 years ... guess that shows how much people are using my recipes ... boo-hoo

Pour the eggs into the sponge, and add the butter, honey, milk and salt. Add 2 cups of flour and beat well - with an electric mixer if you have one. Add enough additional flour to form a soft dough that clears the sides of the bowl. Knead in the mixer for about 3 minutes, or by hand. For either method, scrape the dough onto a lightly floured surface, and form into a smooth ball. Place back into the scraped-out mixing bowl, cover and let rise for about an hour, until doubled.

Turn the dough out onto a floured surface, divide in half, and divide each half into 3 pieces. Roll the pieces in to logs, and braid them. Arrange the braided breads on a parchment lined baking sheet or in greased loaf pans. Let rise for about half an hour, and bake in a 350° oven until golden brown and giant.