Challah from Mimi's Cyber Kitchen (www.cyber-kitchen.com) and CookbooksPlus(CookbooksPlus.com).
Directionsturn oven on to the "warm" setting Grease large ovenproof glass bowl and set aside.
Melt margarine with 1 cup water in small saucepan over low heat.
Let cool to lukewarm.
Place 2 cups flour in large bowl of electric mixer and make a well in center.
Combine sugar, yeast and salt in well.
Add melted margarine mixture.
Using dough hook, blend at low speed until thoroughly combined, 2 to 3 minutes.
Add 4 eggs and additional egg yolk, one at a time, blending well at medium low speed after each addition.
Continue mixing until dough resembles thick batter, about 7 minutes.
Blend in 3 cups flour, 1/4 cup at a time, mixing at low speed until dough is heavy and sticky and pulls away from sides of bowl, about 7 minutes.
Sprinkle remaining 1/2 cup flour on work surface and knead until smooth and elastic, about 5 minutes.
(Dough will be sticky.
) Transfer dough to prepared ovenproof glass bowl, turning to coat entire surface.
Pour boiling water into medium ovenproof glass bowl.
Set bowl with dough atop; do not allow bottom of large bowl to touch boiling water.
Cover dough with cloth and let rise in warm draft-free area until doubled in volume, 40-50 minutes Grease 2 baking sheets, or two 9x5 inch loaf pans, or 1 of each Divide dough in half.
Separate each half into thirds.
Rollinto ropes 12 to 13 inches long.
Make 2 braids with ropes, tucking ends under.
Transfer loaves to prepared pans.
Pour boiling water into 2 medium ovenproof glass bowls.
Arrange pans with loaves over water.
Cover; let rise in warm draft-free area until doubled, about 30 minutes.
Remove loaves from over water.
turn oven to 400 degrees Bake until golden, about 15 minutes Combine egg white and 1/2 teaspoon water; brush over loaves.
Continue baking until browned, 8 to 10 minutes.
Turn loaves out onto racks and cool slightly.
Serve warm or allow to cool, wrap with plastic and store at room temperature enjoy!