Challah Bread

 Challah is an amazing bread, and I am sorry I waited this long to make it! It somehow scared me, I thought it would be complicated. Turns out it is a simple process, but it does take a little bit of time and effort. But when you  smell the bread baking, then see your beautiful braided challah on the dinner table,  it really makes it all worth it. As for braiding the Challah, I will add the link to the video, that helped me out !

Honey Challah Bread
makes 2 loaves

Ingredients:
1 cup warm water (110 to 115 degrees)
4 1/2 teaspoons active dry yeast (2 packets)
1/2 cup sugar plus 1 tsp sugar
1/2 cup honey
8 tablespoon butter, softened
3 eggs
2 teaspoons salt
5 1/2 cups flour (or more if necessary)
1 egg, beaten, for egg wash

Directions:
1.  Lightly oil a medium bowl and line a large baking sheet with silicon mat or parchment paper and set aside.  In the bowl of a stand mixer fitted with the hook attachment, put warm water in the bowl and sprinkle with 1 teaspoon sugar and yeast.  Stir briefly to combine and allow to sit for 5 minutes until foamy.

2.  Add remaining 1/2 cup sugar, honey, butter, eggs, salt and flour.  Start on the lowest speed to gently combine ingredients.  Once combined, adjust to medium speed and mix for 5 minutes.  Dough will become smooth and elastic-y and begin pulling away from the sides of the bowl.  If you think your dough is too wet, you can slowly incorporate more flour, a little at a time, until just right.  This dough should be fairly wet and sticky so don't add too much flour.  Turn dough onto a lightly four surface and knead about 5-7 times.  Place into a oiled bowl, turning once to coat, and cover with a damp cloth.  Allow dough to rise in a warm place (I put mine in an OFF oven) until doubled in size, about 2 hours.

3.  Once risen, gently punch down the dough and turn onto floured surface.  Divide dough into 6 equal pieces (3 for each loaf).  Roll pieces into a log, roughly 12 inches in length.  Pinch the ends of 3 pieces together to start your braid and begin braiding the length of the logs.  Pinch the ends to seal.  I found this easiest to do right on my lined baking sheet.  Repeat with remaining three logs.  Cover baking sheet with a damp cloth and allow loaves to rise again, doubling in size, about 45 minutes.  Preheat oven to 180//350 degrees.

4.  Once risen again, brush liberally with egg wash.  Bake 30-35 minutes until golden brown.  Allow to cool on baking sheet for 10 mins before transferring to wire rack to finish cooling.  Slice and eat!
**This recipe makes 2 MASSIVE loaves.  I'd assume you can actually use it to make 3 smaller loaves by dividing dough into 9 sections before braiding (though I haven't done this myself).

recipe found here