Challah bread

https://www.allrecipes.com/recipe/6760/challah-i/

1. Activate the yeast.
2. Make the dough.
3. Turn out and knead the dough.
4. Let the dough rise.
5. Roll and braid the dough according to the below directions.
6. Let the dough rise again.
7. Add an egg wash and sprinkle with poppy seeds.
8. Bake the challah bread until golden brown.

Ingredients

• 2 1/2 cups warm water (110°F / 45°C)
• 1 tablespoon active dry yeast
• 1/2 cup honey
• 4 tablespoons vegetable oil
• 3 eggs, divided
• 1 tablespoon salt
• 8 cups unbleached all-purpose flour
• 1 tablespoon poppy seeds (Optional)

Directions

1. Pour warm water into a large bowl; sprinkle yeast over water. Let stand until
   yeast softens and begins to form a creamy foam, about 5 minutes.
2. Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating
   after each addition until dough has pulled together; turn it out onto a
   lightly floured surface and knead until smooth and elastic. Place dough in a
   large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in
   a warm place until doubled in volume, about 1 1/2 hours.
3. Punch down dough and turn onto a lightly floured surface. Divide in half and
   knead each half for 5 minutes or so, adding flour as needed to keep it from
   getting sticky. Divide each half into thirds and roll into a long snake about
   1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly
   and braid from middle. Either leave as a braid or form into a round braided
   loaf by bringing ends together, curving the braid into a circle, and pinching
   ends together. Grease two baking trays and place the finished braid or round
   on each. Cover with a towel and let rise for about 1 hour.
4. Preheat the oven to 375°F (190°C). Beat the remaining egg and
   brush a generous amount over each braid; sprinkle with poppy seeds.
5. Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire
   rack for at least one hour before slicing.

Notes

Our oven runs hotter, recipe works better at 350°F for 40 minutes.