Challah Bread

Sweet Challah Bread 

Nothing is prettier or more satisfying than making this bread.  I love the golden, yellow color in contrast to the black poppy seeds.  Yummy.

1 package dry yeast (about 2 ¼ teaspoons)
1 cup warm water (100 to 110 degrees)
3 tablespoons honey
Dash of saffron threads, crushed
3 tablespoons butter, melted and cooled
1 teaspoon salt
1 large egg
3 cups bread flour (about 14 ½ ounces) divided
Cooking spray
1 teaspoon cornmeal
1 teaspoon water
1 large egg yolk, lightly beaten
¼ teaspoon poppy seeds

1. Dissolve yeast in 1 cup warm water in a large bowl, stir in honey and saffron threads.  Let stand for 5 minutes.  Add melted butter, 1 teaspoon salt and egg.  Stir well with a whisk.
2. Lightly spoon flour into dry measuring cups, level with a knife.  Add 2 ¾ cups flour to yeast mixture and stir until a soft dough forms.  Cover and let stand for 15 minutes.
3. Turn dough out onto a lightly floured surface.  Knead until smooth and elastic (about 8 minutes), add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).
4. Place dough in a large bowl coated with cooking spray, turning to coat top.
5. Cover and let rise in a warm place (85 degrees) free from drafts, 40 minutes or until doubled in size.  (I turn my oven to 200 degrees for one minute and then shut it off.  This works well for me).  To  test gently press 2 fingers in to the dough. If indentation remains and does not spring back the dough has risen enough.
6. Punch the dough down.  Shape into a ball and return to the bowl.  Cover and let rise an additional 40 minutes or until doubled in size.  Punch down cover and let rest 15 minutes.
7. Divide dough in to 3 equal portions.  Working with one portion at a time,  Cover remaining dough so it does not dry out.  On a lightly floured surface roll each portion into a 25 inch rope with slightly tapered ends.  Place ropes lengthwise on a large baking sheet sprinkled with corn meal.  Pinch ends together at untapered end to seal.  Braid and pinch ends to seal.  Cover and let rise 20 minutes or until almost doubled in  size.
8. Preheat oven to 375 degrees.
9. Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended.  Uncover loaf and gently brush with egg yolk mixture.
10. Sprinkle evenly with 1/4 teaspoon poppy seeds.
11. Bake at 375 degrees for 30 minutes or until loaf sounds hollow when tapped.
12. Cool on a wire rack.