High-Altitude Challah Bread with Poppy Seeds or Sesame Seeds

In a bowl, dissolve 1/2 tsp sugar and yeast in warm water. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.

In another bowl, beat 2 eggs. In a measuring cup, combine egg yolks with enough milk to make 1/3 cup. Mix yolk mixture with beaten eggs, then add yeast mixture, melted butter, salt, and remaining 2 tbsp + 2 1/2 tsp sugar. Gradually mix in flour until the dough is firm enough to handle.

On a floured surface, knead the dough until it no longer sticks to your hands (you may need more flour while kneading). Place dough in a lightly oiled bowl, turn to coat, cover, and let rise until doubled in volume, about 1 hour.

Divide dough into 3 or 4 equal portions. Roll each portion into long ropes, braid the ropes together, tuck ends under, and place loaf on a baking sheet. Cover loosely with plastic wrap and let rise until your finger leaves an impression when pressed, indicating it's ready to bake.

Preheat oven to 350°F (175°C).

Whisk remaining 1 egg with a fork; brush onto the loaf for a golden color and delicious crust.

Bake in the preheated oven until golden and tapping the bottom of the bread produces a hollow sound, approximately 35 minutes.