Challah
3 strand
4 strand
2 tsp yeast
1/2 cup warm water
3 T honey
3 cups unbleached flour
1 tsp salt
1/4 cup oil or melted butter
3 eggs, beaten - reserve 2 T for brushing top
opt: sesame or poppy seeds
Dissolve yeast and 1 T of the honey in 1/2 cup water, let stand 10 minutes until foamy.
Add the remaining honey, flour, salt, oil or butter and eggs. Mix with a mixer fitted with dough hook for 6 minutes or use bread machine on dough cycle.
Place in oiled bowl, cover with plastic wrap and let rise in warm place until doubled (or let rise in bread machine).
Deflate dough, knead briefly and let rise a second time until almost doubled.
Divide dough into 3, 4 or 6 equal parts, depending on braid, let dough sections rest for 10 minutes. Roll sections into long strands. Braid the strands, tuck ends under. Place on greased or parchment lined baking sheet, cover with plastic wrap and let rise until almost doubled.
Beat the reserved egg with a little water and brush it gently over the challah. Sprinkle with sesame or poppy seeds, if desired.
Bake at 375 F for approximately 30-35 minutes, until golden brown. Loaf should sound hollow when tapped on the bottom.
Makes 1 large loaf.