Challah Bread

Instructions

1. Prepare the yeast mixture
   In a small bowl, combine the warm water, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let stand for 5-10 minutes until foamy.
2. Make the dough
   In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and add the 3 eggs, oil, and the activated yeast mixture. If using honey, add it now. Mix until a shaggy dough forms, then turn out onto a floured surface.
3. Knead the dough
   Knead the dough for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Form into a ball and place in an oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap.
4. First rise
   Let the dough rise in a warm place for 1.5-2 hours, or until doubled in size. Punch down the dough gently to release air bubbles.
5. Shape the challah
   Divide the dough 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 long. Place the ropes parallel to each other and pinch them together at the top. Braid the ropes, working from the center to the ends, then tuck the ends underneath.
6. Second rise
   Place the braided loaf on a parchment-lined baking sheet. Cover loosely with a clean kitchen towel and let rise for another 30-45 minutes until puffy and expanded by about 30%.
7. Prepare for baking
   Preheat the oven to 350°F (175°C). Gently brush the loaf with the egg wash, making sure to get into all the crevices. Sprinkle with sesame or poppy seeds if desired.
8. Bake the challah
   Bake for 30-35 minutes until the challah is deeply golden brown and sounds hollow when tapped on the bottom. If the bread browns too quickly, tent it with foil. Transfer to a wire rack and cool completely before slicing.