Challa Bread

Directions

1. 1
   1. Dissolve yeast in warm water in a large mixing bowl.
2. 2
   2. Stir in lukewarm water, sugar, honey, salt, egg, shortening, and 1 1/4 C of flour. Beat until smooth. Stir in remaining flour.
3. 3
   3. Turn the dough onto a lightly floured surface. Knead until smooth and elastic (you should be able to take a small piece of dough and stretch it out thin without it tearing), about 5 minutes.
4. 4
   4. Place in a greased bowl, turning the dough so that the top is greased. Cover and let rise in a warm place until double, about 1 1/2 - 2 hours.
5. 5
   5. Punch down dough and split into 3 equal parts (or 6, if you want to do a six braid like mine). Roll each part into a rope 14 inches long.
6. 6
   6. Place the ropes onto a lightly greased baking sheet. Braid the ropes gently and loosely. Pinch the ends well and tuck them under securely.
7. 7
   7. Combine the egg yolk and 2 T water to make an egg wash. Brush the braid with the egg wash. Let the dough rise again until double, 40 - 50 minutes.
8. 8
   8. Carefully brush the bread with egg wash again. Bake for 25 - 30 minutes at 375° F.