Challah

Step 1: Soften yeast in large bowl in warm water and let rest 5 minutes.

Step 2: Add salt, sugar, and margarine.

Step 3: Measure 1 tablespoon of the beaten eggs and reserve it in a small container.

Step 4: Add remaining eggs and 1 cup of flour to the yeast mixture. Beat vigorously.

Step 5: Add remaining 2 cups flour. Turn onto board floured with 3 tablespoons flour and knead dough till smooth and elastic--about 10 minutes.

Step 6: Put dough in lightly greased bowl and cover. Let rise about 1½ hours or till doubled in bulk.

Step 7: Punch down and divide into thirds.

Step 8: Roll into 3 18"-long strips, using heel of hand.

Step 9: Braid the strips loosely, tucking the ends under.

Step 10: Place dough on lightly greased cookie sheet dusted with cornmeal.

Step 11: Blend reserved beaten egg with 1 tsp. nonfat milk and brush carefully over the braid.

Step 12: Add poppyseeds on top.

Step 13: Let dough rise about 1½ hours or till not quite doubled in bulk.

Step 14: Bake 1 hour or less or until done in preheated 350' F. oven. It might take less than an hour.

Step 15: For a harder crust, put a pie tin filled with ½" boiling water in bottom rack of oven during baking.