Challah Bread

Recipe View Gather all ingredients. (5 minutes)

Recipe View In a large bowl, pour warm water and sprinkle yeast over it. Let stand until yeast softens and begins to form a creamy foam. (5 minutes)

Recipe View Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until the dough pulls together. (10 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (8-10 minutes)

Recipe View Place the dough in a large, lightly-oiled bowl, turning to coat. (2 minutes)

Recipe View Cover with a towel and let rise in a warm place until doubled in volume. (1 ½ hours)

Recipe View Punch down the 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 prevent sticking. (15 minutes)

Recipe View Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter. (10 minutes)

Recipe View Pinch the ends of the three snakes together firmly and braid from the 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 the ends together. (10 minutes)

Recipe View 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). (70 minutes)

Recipe View Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds. (5 minutes)

Recipe View Bake in the preheated oven until golden brown. (40 minutes)

Recipe View Cool on a wire rack for at least one hour before slicing. (60 minutes)

Recipe View Serve and enjoy! (5 minutes)