Challah Bread

Stages of cooking

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1. Gather all ingredients. ALLRECIPES / DIANA CHISTRUGA
   
2. 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. ALLRECIPES / DIANA CHISTRUGA
   
3. Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together. ALLRECIPES / DIANA CHISTRUGA
   
4. Turn it out onto a lightly floured surface and knead until smooth and elastic. ALLRECIPES / DIANA CHISTRUGA
   
5. Place dough in a large, lightly-oiled bowl and turn to coat. ALLRECIPES / DIANA CHISTRUGA
   
6. Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours. ALLRECIPES / DIANA CHISTRUGA
   
7. 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. ALLRECIPES / DIANA CHISTRUGA
   
8. Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter. ALLRECIPES / DIANA CHISTRUGA
   
9. 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. ALLRECIPES / DIANA CHISTRUGA
   
10. Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C). ALLRECIPES / DIANA CHISTRUGA
    
11. Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds. ALLRECIPES / DIANA CHISTRUGA
    
12. Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing. ALLRECIPES / DIANA CHISTRUGA
    
13. Serve and enjoy! ALLRECIPES / DIANA CHISTRUGA