Braided Challah Bread

Instructions

1. Prepare the dough
   In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, beat 2 eggs with oil, warm water, and honey. Make a well in the dry ingredients and pour in the wet mixture. Stir to combine until a shaggy dough forms.
2. Knead the dough
   Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky. If it's too dry, add a tablespoon of water; if too wet, add a little more flour.
3. First rise
   Place the dough in an oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1.5 hours or until doubled in size. Meanwhile, prepare a baking sheet by lining it with parchment paper.
4. Shape the challah
   Punch down the dough and divide it into 3 equal parts for a simple braid (or 6 parts for a more complex braid). Roll each piece into a rope about 16 inches long. Arrange the ropes side by side, pinch together at one end, and braid them. Pinch the other end together when finished and tuck both ends under.
5. Second rise
   Transfer the braided loaf to the prepared baking sheet. Cover loosely with a clean kitchen towel and let rise for another 45 minutes until puffy. Meanwhile, preheat the oven to 350°F (175°C).
6. Prepare for baking
   Beat the remaining egg with 1 tablespoon of water to make an egg wash. Gently brush the egg wash over the entire surface of the challah, making sure to get into all the crevices. Sprinkle with sesame or poppy seeds if desired.
7. Bake the challah
   Bake in the preheated oven for 30-35 minutes, or until the bread is a deep golden brown and sounds hollow when tapped on the bottom. If the bread browns too quickly, cover loosely with aluminum foil.
8. Cool and serve
   Transfer to a wire rack and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature. Challah is perfect for sandwiches, French toast, or simply enjoyed with butter or honey.