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HOW TO MAKE IT:
Combine all yeast ingredients in a small bowl. Let it stand for 10 minutes until foamy.

Meanwhile: combine 1 cup of water, the oil and 1/4 cup of sugar in a large bowl.

Add 3 eggs, 1 egg yolk and salt.

Add the yeast mixture and 1 cup of flour; beat on low speed until smooth. Slowly beat in enough of the remaining flour to make a soft dough. (Resist the urge to add too much flour; dough should be sticky and doesn't pull away from the sides of the bowl cleanly).

Knead dough for 5 minutes with mixer or gently by hand on a lightly floured surface for 10 minutes or until the dough is soft and smooth. Gently form into a large ball. Lightly dust the outside of the ball with flour. Spray a large bowl with cooking spray or grease with oil. Place the dough into the bowl. Cover with plastic wrap sprayed with cooking spray. Cover the bowl with a towel; place in a warm place. Let rise until double about 1 hour.

ONCE RISEN:
Gently punch down the risen dough; turn it out onto a lightly floured surface. Divide the dough in half; divide each half into 3 pieces; roll each piece into a rope for braiding.
Once the braiding is complete let the braid rise for another 25-30 minutes or until double in size.

Combine the egg yolk and one Tbsp of water; stir and brush onto the braid; sprinkle with the seeds of your choice. Bake about 30 minutes or until golden brown and hollow sounding

TIPS:
You can make a sweeter Challah by increasing the sugar in the dough to 1/2 cup.

Make the Challah richer by replacing the warm water with warm milk and the oil with butter.

Recipe uploaded with Shop'NCook for iPhone.

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