My Grandma’s Challah

In a large bowl, mix together flour, salt, sugar, yeast, vanilla, 3 eggs, oil and water. Knead on a lightly floured board until dough is smooth and elastic with no lumps. Cover with a damp cloth and set in a warm place to rise for 1 hour or so. Knead again, re-cover, and let rise for another hour or so.

Line a shiny, rimmed baking sheet with parchment paper. Divide dough into 4 equal parts and roll each section into an 18″ rope. Loosely braid 3 of the ropes, tucking ends under. Cut the 4th rope into three equal lengths and roll each section into 18″ ropes. Make another braid with the thinner ropes and place on top of the loaf, tucking ends under and pushing down a little to secure. Cover with damp cloth one more time and allow to rise for another hour or so.

Position rack on lower third of the oven and preheat to 375 F. Brush the entire loaf with the egg yolk and sprinkle with poppy seeds. Bake for 30-35 minutes or until a rich golden brown. If the top braid is getting dark too quickly, cover it with a piece of aluminum foil. It is done when the bottom of the loaf sounds hollow when tapped. Cool completely on a wire rack before tearing or cutting.

Easy as pie!