Traditional Braided Challah

In a small bowl, combine the yeast with the sugar and 1/2 cup water. Cover with plastic and leave in a warm place until well-risen, about 20 minutes.

Sift the flour and salt into a warmed bowl. Make a well in the center and break the egg into it. Add the yeast mixture and stir with a wooden spoon, gradually incorporating the liquid into the flour. Gradually add enough remaining warm water to make a stiff dough. Turn the dough onto a floured board and knead until it is smooth and elastic, and it doesn't stick to your hands, about ten minutes. Put dough in a warmed, greased bowl. Cover it with plastic, and let rise until doubled, about two hours.

Punch down the dough and divide into six balls. Roll the balls between your hands into long strips of equal length and about one inch wide. Braid three strips together and place on a greased cookie sheet. Wrap the ends neatly underneath the loaf. Repeat with the remaining three strips to make another loaf. Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes. (Alternatively, put them in large plastic bags and leave them in the refrigerator overnight. Then let them rise the next day.)

Preheat the oven to 450 degrees F. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds. Bake loaves for 15 minutes then reduce the heat to 375 degrees F and bake for 40 minutes or until golden brown. Let cool on a rack.