CHALLAH enriched eggy, buttery, delicious bread!

This is one recipe that I make over and over because it is SO EASY! Makes a great traditional "tear and share" loaf, and I also cut slices to make small sandwiches too! It is an egg-rich, yeast-leavened bread that is often glazed with egg before baking. The word "challah" literally means "loaf of bread" in Hebrew. The term also refers to the biblical commandment to set aside a portion of dough as an offering, a practice still followed today. CHALLAH 5-6 cups sifted flour 3 tablespoons sugar 1½ teaspoons salt 1 package dry yeast (7g) ½ cup softened butter 1 pinch powdered saffron 1 cup warm water 4 eggs at room temperature 1 teaspoon cold water 1 teaspoon poppy seeds Combine 1 cup of flour with the sugar, salt, and yeast in a large bowl. Mix in the butter. Dissolve saffron in warm water and add a little at a time to flour mixture. Beat 2 minutes at medium speed with electric mixer. Separate 1 egg, reserving yolk. Add white and other 3 eggs into batter with another ½ cup of flour and beat on high for another 2 minutes. Blend in additional flour as needed to make a soft dough. Knead on floured surface for 10 minutes until silky and elastic. Put into greased bowl, turning to coat top, and cover with damp cloth. Put in warm place for about 1 hour to double. Punch down and divide into 6 equal pieces. Roll each piece into a rectangle and then roll rectangle into a cylinder, continuing to roll until you get 12" ropes. Attach 3 ropes by pinching the ends together, and turn under. Braid and turn under other end. Place on oiled baking sheet and brush with oil. Let rise again in warm, draft-free place, and preheat oven to 400°. Mix egg yolk with 1 teaspoon water and brush loaves with this mixture and sprinkle with poppy seed. Bake 20-25 minutes. Cool on wire racks.