Challah

   This is one of my favorite types of bread. It is not only delicious on its own, it also makes great sandwiches, toast and french toast. I found this recipe on Pinterest, which originated from a blog called Andectdotes and Applecores. Although many types of challah are yellow or "eggy" colored on the inside, this one has more of a white bread appearance. Delicious, and not too difficult to make. Makes a great addition to all of your springtime holiday meals.

Ingredients:
6 c. flour
2 Tbsp. active dry yeast
1-1/2 c. warm water(110 degrees)
1/4 c. plus 2 tsp. sugar
2 tsp. salt
1/4 c. honey
2/3 c. canola oil
4 eggs

 Egg Wash:
1 egg yolk
1 Tbsp water
1 Tbsp honey

   In the bowl of your mixer ,whisk together the 1/4 c. honey ,oil,and 1/2 c. warm water. Add the eggs, while whisking, and incorporate well. In another small bowl, combine the 2 tsp. sugar, yeast, and 1 c. water. Let yeast mixture sit until foamy, about 5 minutes.

   Add the flour, salt, and 1/4 c. of sugar to the honey/oil/egg  mixture in your mixer bowl. Once the yeast is foamy,add to the flour mixture. Using your dough hook, knead for about 7-10 minutes, until the dough is smooth. It will be slightly sticky...if it appears too sticky, add a little bit more flour.

  Remove from the mixer bowl, and place in a lightly oiled bowl. Wrap tightly with plastic wrap and let rise in a warm place for 2 hours.

   Pour out the dough onto a lightly floured surface. Divide in half. Keep one half covered with plastic while braiding the first half. Divide the half of the mixture into 3 pieces. Shape each piece into a long roll of dough.
Gently braid the dough, and shape into a circle if desired, or leave as a long braided loaf. Place on a parchment lined baking sheet ,and cover with plastic.  Let rise for an additional 20-30 minutes. Repeat with the other half of the dough.

   Once the dough has risen, brush with the egg wash and sprinkle with poppy seeds if desired. Bake at 350 degrees for about 30-35 minutes. The bread should appear golden.

   Remove and let cool.

***This bread can be wrapped tightly and frozen. Thaw, and warm before using. Enjoy!