Challah!

I have been making this recipe since I discovered it in high school. It has been a solid recipe that never disappoints. Plus, it is very simple and wins many "oohs, aahs, and yums"! So- ENJOY!! (oh yes, and I never use the topping, just because I find it so good on its own.)

CHALLAH BREAD (2 loaves)

1               ¼ oz packages dry yeast

½ cup honey

1 ¾ cups warm water (must be 105-115 degrees)

8 – 8 ½ cups flour, divided

4 tsp salt

1 cup vegetable oil

3 eggs

Topping: 1 egg, 1 tsp water, 2-3  Tbsp poppy seeds or sesame seeds

In large mixing bowl, combine yeast, honey and water. Set aside 5 minutes until slightly bubbly. Add 2 cups of the flour and salt.  Mix well. Blend in oil, eggs and 6 cups of the flour, stirring to form soft dough. Turn dough out onto lightly floured surface and knead 8-10 minutes, or until dough is smooth and elastic. Add additional flour as needed to prevent sticking.  Place dough in an oiled bowl, turning to coat the entire surface.  Cover with plastic wrap and towel and let rise until doubled 2-3 hours.

Grease two large baking sheets.  Punch dough down and divide in half.  Divide each half into 3 parts.  Shape each into a 16 in long loaf, totaling 6 pieces.  Place three of the pieces side by side, on 1 of the prepared baking sheets. Pinch on end of the loaves together and braid. Pinch ends together and tuck under to seal.  Repeat with remaining three. Cover as before and let rise until doubled in bulk, about 1 hour. 

Preheat oven to 325 degrees.  If desired, beat egg and water lightly and brush lightly over braids and sprinkle with sesame or poppy seeds.  Bake 40-45 minutes or until loaves sound hollow when tapped on the bottom or are browned.  Remove, cool on baking sheets 10 minutes, remove to cool on a rack.