Challah

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Mark Bittman

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Ingredients

5 cups (scant 11/2 pounds) all-purpose flour, plus more as needed

2 teaspoons salt

2 teaspoons instant yeast

A few threads saffron (optional)

1 tablespoon honey or sugar

3 eggs plus 1 yolk

11/3 cups water or milk, warmed to about 70°F if you’re working by hand

Neutral oil, like grapeseed or corn, or softened butter for the bowl and pan

1 tablespoon poppy seeds

Coarse salt (optional)

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