Homemade Challah Bread: A Soft and Sweet Braided Delight
In a bowl, mix 2 and 1/4 teaspoons of active dry yeast with 1 cup of warm water and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy.
Add 1/4 cup of honey, 1/4 cup of vegetable oil, 2 large eggs, and 1 teaspoon of salt to the yeast mixture.
Gradually stir in 4 cups of all-purpose flour until a dough forms.
Knead the dough on a floured surface for 6-8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Punch down the dough, divide it into 3 equal parts, and roll each part into a long rope.
Braid the ropes together, tucking the ends under, and place the loaf on a baking sheet lined with parchment paper.
Let the loaf rise again for 30-45 minutes, then brush with egg wash and bake at 350°F (175°C) for 25-30 minutes until golden brown.
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