Challah

1. Dissolve yeast in warm 1/4c wtr + 1/2 teas sugar, set aside 2. Measure salt, 1/2 c sugar & melted margarine (or butter) in a large bowl. (I use the whisk attachment). Add 3/4 c warm water + vanilla & stir. Add 2 eggs, one at a time. Save the 3rd egg for later. 3. Add yeast mixture & stir 4. Begin adding flour one cup at a time. At some point you will need to switch to dough hook. You can knead using the dough hook on low, but I like to knead it on a floured surface to feel it. Especially at high altitude, it is the only way I can tell if there is enough flour. Knead (adding flour as needed) until dough is smooth & elastic. 5. You can let the dough rise in a warm spot in a bowl until it doubles in size. At low altitude, you can let it sit overnight. I like to use a target plastic bag. Or any grocery plastic bag, but target bags are a little thicker. Spray the inside with Pam, place the dough inside,, twist to remove air & tie at the end, leaving room to rise. Le Voila, one less dish to wash! At high altitude, rising happens pretty fast - 2 hours should do it. I have also let it rise overnight at high alt, but in the fridge. Preheat oven to 325. 6. Place dough on lightly floured surface & split in half. I put one 1/2 in the freezer for next week's challah. Split the remaining 1/2 into three or four balls & roll into strands. Braid together . 7. Place loaf onto greased cookie sheet, (or parchment paper). Paint with slightly beaten egg. Sprinkle with poppy seeds or sesame if desired. 8. Bake at 325 for 35-40 minutes. Bread is done if it sounds hollow when tapped on the bottom. I've never baked this at low alt. So keep an eye on it. Not sure if it will be much different or not.