Challah Bread

Ingredients

• 2.5 cups warm water , 110 degrees F/45 degrees C
• 1 tablespoon active dry yeast
• 0.5 cups honey
• 4 tablespoons vegetable oil
• 3 large eggs , divided
• 1 tablespoon salt
• 8 cups unbleached all-purpose flour
• 1 tablespoon poppy seeds , Optional

Instructions

1. 1

   Gather all ingredients.

2. 2

   Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

3. 3

   Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together.

4. 4

   Turn it out onto a lightly floured surface and knead until smooth and elastic.

5. 5

   Place dough in a large, lightly-oiled bowl and turn to coat.

6. 6

   Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours.

7. 7

   Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.

8. 8

   Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter.

9. 9

   Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together.

10. 10

    Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C).

11. 11

    Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds.

12. 12

    Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing.

13. 13

    Serve and enjoy!