Challah Bread

Ingredients

2 ½ cups warm water

1 tablespoon active dry yeast

½ cup honey 

4 tablespoons vegetable oil

3 eggs

1 tablespoon salt

8 cups unbleached all-purpose flour

1 tablespoon poppy or sesame seeds (Optional)

Directions

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.

Turn onto a floured surface and begin kneading by hands as dough thickens.

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 floured board.

Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky.

Divide each half into thirds and roll into long log about 1 1/2 inches in diameter.

Pinch the ends of the three logs together firmly and braid from middle.

 Grease two baking trays or use parchment paper and place finished braid on each.

Cover with towel and let rise about one hour.

Preheat oven to 375 degrees.

Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.

Bake for about 40 minutes.

Bread should have a nice hollow sound when thumped on the bottom.

Cool on a rack for at least one hour before slicing.