Challah

Yeast: 1 pack (7g)

Water: 3/4 cup (~190ml)

Sugar: 1/4 cup (~65 ml)

Salt: 1 tsp (~6ml)

White or all-purpose flour  3 1/2 cups (875ml)

Margarine : 1/2 cup (125ml) 

Egg: 3 large (1 of the whites is for glazing)

NB: yield 1 loaf

Add the yeast to t he warm water and allow it to sit for a few minutes until there is foaming.

In a large bowl, mix 3 cups of flour with the sugar, salt, and margarine until it is all thick crumbs. 

Slowly, add the water with the yeast, stirring incrementally.

Separate one egg; add 2 whole eggs to the mixture and you may choose the yolk of the separated one.  Save the whites for later at any rate.

Mix this in with the remaining flour for a few minutes, and then cover the top with plastic for a few minutes. 

Knead for another 10 minutes and then put it in an oiled bowl for 2 hours, covered. 

Knead it again to get out the air bubbles and divide it into 4 strands to braid (any number of strands from 3 to 6 is possible, but the more the trickier). 

Roll out these smaller strands and braid. lightly oil after 

Cover the rolls and let them rise for another hour. 

Mix the egg-yolk with 1 tsp of water and glaze the loaf. 

Bake the bread for 30-40 minutes at 375ºF (190ºC) but be careful that it doesn't cook too fast. It should sound hollow when the bottom is tapped. 

Take out and allow to cool.