Nothing says Shabbat like homemade challah. Barbara and I have been baking this golden, braided bread for our Friday night dinners every week for more than 15 years. The actual prep time is only about 20 minutes once you have the knack.
1 .5 Cups warm water
2 teasp. yeast
One-third cup veg. oil
One-third cup honey
2 eggs
1.5 teasp. kosher salt
5 1/2 - 6 cups all purpose or bread flour or a mixture of the two.
Combine all ingredients in a stand mixer with dough hook. Knead 3-5 minutes with mixer adding last cup or two of flour slowly as needed. If you don't have a mixer, you can kneed it by hand for 15 to 20 minutes.
Turn out on to counter and knead a few times by hand. Dough should be firm and elastic with the texture of a baby's bottom. If very sticky add a little more flour.
Place in a bowl and cover with a damp cloth. Let rise until doubled in bulk.
Punch down and let rise again until doubled.
Divide dough in half. Then divide each half into thirds. Roll each third
into thick strands and braid into two loaves. Let stand 15-20 minutes and
brush with an egg beaten with 1 T of water. Add seeds if desired. Bake in an
oven pre-heated to 350 degrees for 35 min.
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