This is the recipe I have been using since the early 70's. I make it in my KA stand mixer now and let it rise in my proofing oven. Ahh, modern conveniences! I use real eggs, whole milk and unsalted butter. I crumble some saffron threads into the milk and the dough comes out a warm eggy color. There is no such thing as leftover Challah in this house! It makes wonderful sandwiches and the best French toast ever! Times do not include rising times. Total rising times depend on the temperature of your environment. Today my rising times totaled under two hours. Saffron is optional as are seeds. I hope you enjoy this bread as much as we enjoy it.