Challah Bread

My sister passed along this recipe for Challah Bread. I wanted to make it for Easter Brunch. The recipe originally comes from "The Book of New Israeli Food".
Recipe adapted for 1 loaf by me
3 1/2 C flour
1 3/4 T yeast, dissolved in lukewarm water
3 Tbsp sugar
1 eggs
1 t salt
3/4 C milk
1 1/2 oz butter, softened
1 egg, beaten for brushing.
Sesame or poppy seeds, garnish (optional)

Mix flour with yeast mixture, sugar, eggs, milk and salt in mixer bowl. Knead dough with dough hook for 5 minutes. Add butter, slow med for another 5 min. Cover and rise for 20 min. Knead for a few minutes and rise 5 minutes, cover and rise 20 min. Preheat oven to 125 degrees f.
Divided into four, six or eight parts. Roll in to 10” log. Braid into a plaited loaf. Brush with beaten egg, and rise in warm oven for 30 minutes. Brush again with egg. Raise temp to 375 degrees, then, return loaf to oven. Brush again with egg, sprinkle with seeds. Bake for 35-40 minutes, or until golden brown. Ready when tapping on bottom produces a hollow sound.