CHALLAH

2 tablespoons yeast
4 teaspoons sea salt
¾ cup honey
1 ¾ cups warm water
5-6 cups flour (added in batches)
1 cup oil
3 eggs

topping for bread:

1 egg, beaten
poppy seeds

This bread mixes up nicely in a Kitchenaid.
Measure yeast, sea salt, honey and water into a bowl, and stir. Mix in 2 cups flour. Stir in oil and eggs. Gradually add flour, until dough loses stickiness. Begin kneading in bowl. Dump the dough onto a floured board, and work into a silky texture. At this point the dough will feel like a baby's bottom!
Replace dough into oiled bowl; cover. Rise in a warm spot for about 1 hour. Punch down and knead briefly. Braid into two loaves. Place on greased baking sheet. Rise, covered, in warm spot for a half hour. Glaze with egg and sprinkle on poppy seeds.
Bake low and slow – 45 minutes to an hour at 325.

Onion Lover's Twist

1 package dry yeast
¼ cup warm water
4 cups flour
½ cup butter or margarine, melted
½ cup milk
½ cup hot water
¼ cup sugar
1 ½ teaspoon salt
1 egg, beaten

Filling:
1 cup onion, finely chopped (or ¼ cup dried onion)
¼ cup butter, melted
4 tablespoon grated parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 teaspoon garlic salt
1 teaspoon paprika

Add*: ½ to ¾ cup cheddar cheese

In large mixing bowl, mix yeast and ¼ cup warm water. Let stand 10 minutes. Stir in 2 cups flour, melted butter, milk, ½ cup hot water, sugar, salt and egg. Blend at low speed until moistened. Beat 2 minutes at medium speed. Stir in remaining flour. Cover and let rise in warm place until double in bulk (about 1 hour). While dough is rising, mix all filling ingredients. Set aside. Stir down dough. Toss on floured surface until dough is no longer sticky. Roll to a 12” x 18” rectangle. Cut lengthwise into three 4” x 18” strips. Spread on filling. Starting with 18” side, roll each strip around filling. Seal edges and ends. Place strips on the braid whenever possible. Cover and let rise in warm place until double in size. *Before baking, sprinkle sesame or poppy seeds on top. Bake at 350 for 30 minutes (until golden brown). Yield: 1 large loaf (or 2 small loaves).