Challah Recipe

How to make it

---

• In a large bowl, sprinkle yeast over warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition until you achieve a consistency that requires kneading. Knead until smooth and elastic and no longer sticky,
• adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours, or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto a floured board. Divide in half, and knead each half for about 5 minutes, adding flour as needed to keep the dough from sticking.
• Divide dough into 4 equal sections. Roll three of the portions into ropes about 16 to 18 inches long. Braid the ropes, starting in the middle and working to the ends. Tuck under tips and turn around to work other direction, tucking under both ends. Divide fourth section into three parts. Roll into ropes about 8 inches long, and braid again, as directed.
• Place small braid on top of, and in center, lengthwise, of larger braid. Pinch ends of small one down onto larger. Place whole on greased cookie sheet. Cover, let rise 1 hour.
• Pre-heat oven to 375-F degrees. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with either sesame or poppy seeds. Bake for approximately 30 minutes or until golden brown - use the finger push test to determine that bread is fully cooked