Challah Bread

Ingredients

• 5 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons instant yeast
• 1 tablespoon honey
• 3 eggs
• 1 1/3 cups water, warmed
• 1 egg yolk
• 1 teaspoon water
• vegetable oil, for greasing
• poppy seed

Directions

1. 1

   Combine the flour, salt and yeast in a large mixing bowl.

2. 2

   Then add the honey, the warm water and whole eggs. Mix well until the dough is well-defined, barely sticky and easy to handle ball. Knead by hand for a minute or so.

3. 3

   Lightly oil a large bowl. Shape the dough into a rough ball, place in the bowl and cover with a lid, plastic wrap or a damp towel for at least 1 ½ hours or until nearly doubled in bulk.

4. 4

   Deflate the ball and cut into 6 equal pieces; shape them into balls and let them rest on a lightly floured surface for about 15 minutes, covered with a dry clean towel.

5. 5

   Roll each of the balls into ropes about 14 inches long and 1 inch thick. Braid them on a lightly greased baking sheet. Cover and let rest for 30 minutes while you preheat the oven to 375 degrees.

6. 6

   Beat the yolk with 1 teaspoon of water and brush the top of each loaf with this mixture. Sprinkle with poppy seeds. Bake for 30 to 35 minutes.