Challah

Instructions

1. Prepare the dough
   In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, beat 2 eggs, then add oil, warm water, and honey. Mix well. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
2. Knead the dough
   Turn the dough onto a floured surface and knead for 7-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time.
3. First rise
   Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1.5-2 hours, or until doubled in size.
4. Shape the challah
   Punch down the dough and divide into 3 equal pieces for a simple braid (or 6 pieces for a more complex braid). Roll each piece into a long rope, about 16 inches (40cm) long. Pinch the tops of the ropes together and braid them. Pinch the ends together and tuck them under slightly.
5. Second rise
   Transfer the braided loaf to a parchment-lined baking sheet. Cover loosely with a clean kitchen towel and let rise for another 45-60 minutes, until puffy but not quite doubled.
6. Prepare for baking
   Preheat oven to 350°F (175°C). Beat the remaining egg with 1 tablespoon of water to make an egg wash. Gently brush the egg wash all over the risen challah, making sure to get into all the crevices. Sprinkle with sesame or poppy seeds if using.
7. Bake the challah
   Bake for 30-35 minutes, or until the challah is a deep golden brown and sounds hollow when tapped on the bottom. If the bread starts to brown too quickly, cover loosely with aluminum foil.
8. Cool and serve
   Transfer the baked challah to a wire rack and let cool for at least 30 minutes before slicing. Serve warm or at room temperature. Store in an airtight container for up to 3 days, or freeze for up to 1 month.