Challah

Instructions

In a large bowl, whisk together the warm water, yeast and granulated sugar. Set aside for 5-10 minutes, or until foamy. Add the eggs, honey and oil. Whisk well. Add mixture to a stand mixer fitted with a dough hook. Add the flour ½ cup at a time and the salt while mixing on a medium-high speed. Mix for 5-7 minutes, or until a very smooth dough forms. If using a hand mixer fitted with a dough hook, combine the ingredients until a shaggy dough forms, about 2 minutes on medium-low speed, then remove from mixing bowl and knead by hand for about 10 minutes. Grease another large bowl with oil. Place the dough inside the bowl, cover with plastic wrap. Proof for about 1 hour. Lightly flour a clean surface and rolling pin. Place the dough on the surface and punch it down four times with your hands. Cut the dough into six equal dough balls. Using a rolling pin, roll out six long pieces, then roll them into strands with your hands. Use three strands to make each braided loaf. Place the loaves on a baking sheet lined with parchment paper, cover with plastic wrap and proof for one hour. In a small bowl, combine the egg yolks and water with a fork.
Remove the plastic wrap from the loaves and brush them with egg wash. Bake at 325 degrees F for 15 minutes. Raise oven temperature to 425 degrees F and bake for 5 minutes. Remove from oven and cool on a wire rack. Yields 2 loaves