To bake the
loaf: Brush the
loaf with the remaining glaze (this will give the finished
loaf a beautiful, shiny
crust, as well as provide «glue» for the seeds), sprinkle with poppy seeds, if desired, and bake for 35 to 40 minutes, or until the challah is
golden brown, slightly firm to the touch, and the internal temperature is 195 °F.