Buttermilk Bread, Buttermilk (Egg-Less) Challah

This recipe originally started out as a search for egg challah and somehow ended up with this recipe that I concocted myself after trying so many different recipes. I am not exactly sure where to say this came from because its a combination of a whole bunch of different recipes that I have already tried... ATTENTION::: DO NOT USE QUICK OR RAPID RISE YEAST... I tried 3 different times and it failed everytime for whatever reason... if you are a more experienced bread maker and want to use it be my guest... I just dont recommend it... This makes approx two (3 strand) braided challah loaves...

• Ready In: 3 hrs
• Serves: 20

Ingredients

• 6 -7 1⁄2 cups bread flour (approx 780 grams) or 6 -7 1⁄2 cups all-purpose flour (approx 780 grams)
• 1⁄2 tablespoon salt
• 2 1⁄2 teaspoons active dry yeast (15 g) or 2 1⁄2 teaspoons instant yeast (15 g) or 1  fresh yeast cake (15 g)
• 1  tablespoon sugar
• 1⁄4 cup warm water
• 1 3⁄4-2  cups buttermilk
• 2  tablespoons honey

• For Egg Challah

• 3  eggs (will require extra flour)

• Glaze

• 1  egg, beaten with 1 teaspoon water

• Topping

• 1 -2  tablespoon poppy seeds or 1 -2  tablespoon sesame seeds or 1 -2  tablespoon  cracked wheat or 1 -2  tablespoon rolled oats or 1 -2  tablespoon sea salt, anything you like

Directions

1. (Start with 6 cups of flour and add more as you need it).
2. Mix the flour and salt in a large bowl.
3. Mix the warm water, sugar, and yeast in a small cup and allow to proof for 10 minutes.
4. Pour the yeast, buttermilk, and honey into the flour mixture and mix well. (If making challah add eggs at this stage too, you may need as little as 1/2 cup to as much as 2 cups of flour, the dough should be slightly tacky but not sticky).
5. (If the dough is too dry add more buttermilk, if it is more like a cake batter add more flour, the measurements are approximate as your climate will change the consistancy of the dough).
6. Knead by machine or hand for approximately 10 minutes.
7. Cover the bowl with plastic wrap (not airtight) or a damp cloth, and set aside to rise until the dough has doubled in size, approximately 90 minutes.
8. Divide the dough into 12 to 20 pieces. (If making Challah bread the loaves at this stage).
9. Shape each piece into a ball and place in a round dish or spring-form pan close together.
10. When all of the rolls are in the pan, cover again with plastic or a damp towel and set aside to rise again for an hour.
11. Meanwhile, preheat the oven to 425.
12. Uncover the rolls and brush gently with the egg wash. Sprinkle on the topping, if you like.
13. Bake for approximately 30 minutes, or until the internal temp reaches 190-200°F (It might look finished on the outside but not on the inside, if you have a thermometer test the temp at about 20 mins, mines are usually done).
14. Optional: Glaze the bread with butter when it comes out of the oven. Serve warm (but tastes fine cooled).