Challah Bread

Yields 1 loaf

3 cups bread flour (sifted)

1 package active dry yeast

¼ cup water (warm)

½ cup whole milk (warm)

1½ teaspoons granulated sugar

1 large egg (lightly beaten)

1½ tablespoons butter (at room temperature)

1 egg yolk (lightly beaten)

1 teaspoon salt

Poppy seeds (for garnish)

1. Combine yeast, sugar, and warm water in a bowl. Let stand for 10 minutes. Mix until yeast dissolves.
2. In a separate bowl, combine flour, warm milk, egg, butter, and salt. Add yeast mixture. Mix until well incorporated. Flour working surface and knead dough into a ball. Place dough in a greased bowl and cover with a cloth. Set bowl in a warm place until dough has doubled in size, approximately 1 hour. 
3. On a floured working surface, equally divide dough into 3 parts. Roll out each piece into 12-inch strands. Loosely braid dough. Set on a greased baking sheet. Place a cloth over dough and let rise for another hour.
4. Preheat oven to 375° F.
5. Remove cloth. Brush entire surface of dough with egg yolk. If desired, sprinkle with poppy seeds.
6. Bake in center of oven at 375° F for 20-30 minutes, or until golden brown. Place bread on a wire rack and allow to cool.