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My recipe:

Challah

This bread is a Jewish tradition that assumes different shapes, depending upon the event for which it is served. On the Sabbath, it is braided; for Rosh Hashanah and Yom Kippur, it is shaped into round loaves.

Preparation time: 30 minutes.
Rising time: 2 hours.
Cooking time: 30 minutes.
Makes one 14 x 18-inch loaf.

Ingredients

1/4 cup lukewarm milk (105° to 115°F),
1 packet (1/4 ounce) active dry yeast,
2 tablespoons sugar,
1/2 cup lukewarm water,
2 large eggs,
3 tablespoons unsalted butter (melted),
1 teaspoon salt,
3 cups all-purpose flour,
1 large egg white,
1 tablespoon cold water,
2 tablespoons poppy seeds

Step 1: Into a large bowl, pour the milk, then stir in the yeast and 1
tablespoon of the sugar and let stand for 10 minutes or until foamy.
Dissolve the saffron in the lukewarm water.

Step 2: In a medium-size bowl, with an electric mixer set on High,
beat the eggs until light yellow. Add the saffron water, butter, the
remaining 1 tablespoon of sugar, and the salt, beating 1 minute longer;
then stir into the milk mixture. Using a wooden spoon, beat in the flour,
1 cup at a time, until a soft dough forms.

Step 3: Knead for 8 minutes or until smooth and elastic. Transfer the
dough to a large buttered bowl, turning to coat with the butter. Cover
loosely and let rise in a warm place for 1 hour or until doubled in size.

Step 4: Butter a 15 1/2 x 14-inch baking sheet. Punch down the dough
and divide into 3 equal pieces. On a lightly floured surface, roll out each
piece into a 12 x 1-inch rope. Place the three ropes side-by-side on the baking sheet. Pinch the top ends together, braid, then tuck the ends
under.

Step 5: In a cup, whisk the egg white with the cold water and brush
over the braid. Sprinkle with the poppy seeds. Cover and let rise for 1
hour more or until doubled in size.

Step 6: Preheat the oven to 375°F. Bake for 30 minutes or until
golden brown. (If the bread seems to be browning too quickly, lay a
piece of foil loosely over the top.) Transfer to a rack to cool.