Directions

1. Preheat the oven to 350 degrees F, then turn it off, to create a warm (but not hot) place for the dough to rise.
2. Lightly flour a baking sheet and set aside.
3. In a mixing bowl, combine the warm water and butter. Add the yeast and 2 tbsp of the sugar and stir gently. Let activate for 4-5 minutes until it begins to foam slightly.
4. Add 5 of the eggs, the remaining sugar, the salt and the flour and stir to combine. You should have a very soft dough.
5. Turn the dough out onto a floured surface and knead for about 15 minutes, until the dough is very elastic (this can also be done in a stand-up mixer).
6. Roll the kneaded dough into a large ball.
7. Drizzle about 2 tbsp of oil into a large bowl and place the dough in the bowl. Turn the dough over in the bowl to make sure it's completely covered with oil.
8. Cover the bowl with a dish towel, then put in the warm oven for 45 minutes to an hour, or until dough has increased by about 2/3.
9. *To make challah:* Preheat the oven to 325 degrees F.
10. Punch the risen dough down to push the air out of it, then turn out onto a floured surface. Divide the dough into 3 equal balls, then roll each ball into a 12" rope. "Braid the ropes together":http://theshiksa.com/2010/08/26/challah-bread-part-2-how-to-braid-challah/ and transfer the braided loaf to the prepared baking sheet.
11. Combine the remaining egg with 2 tbsp water and whisk well with a fork, to make an egg wash. Use a pastry brush to brush the top of the braided dough with the egg wash. Sprinkle with sesame or poppy seeds, if desired, and bake for 30-35 minutes, until golden-brown on the outside, and hollow-sounding, when rapped gently on the bottom. Let cool slightly, before serving.
12. *To make brioche:* Preheat oven to 350 degrees F. Lightly grease 1 large (or two medium) bread(s) pan.
13. On a floured surface, shape the dough into a smooth oval. Pack the smoothed dough into the bread pan, brush lightly with the egg wash (see challah instructions) and bake for 30-35 minutes. Let cool before turning onto a cooling rack or cutting board and slicing.
14. Recipe serves 6-8, depending on bread shape.