Challah Bread

• Ready In: 2 hrs 45 mins
• Serves: 20-24
• Yields: 2 loaves of 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. Combine the flour, salt and yeast in a large mixing bowl.
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. 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. 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. 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. 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.