Challah (Braided Egg Bread)

Directions

1. 1
   Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast.
2. 2
   There is no need to dissolve the yeast first.
3. 3
   Add the water and oil.
4. 4
   Mix in 4 eggs.
5. 5
   Beat in another 1 1/2 cups of flour very well.
6. 6
   Add 4-5 cups of flour, until a very soft dough is formed.
7. 7
   Knead for about 10 minutes.
8. 8
   If using the dough hook, knead for about 7 minutes.
9. 9
   Let rise for 1-2 hours until doubled in size.
10. 10
    Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours.
11. 11
    Decide how many challahs you want, how many strands you want to braid in each.
12. 12
    Make a dough ball for each strand; roll them into ropes and braid.
13. 13
    Let rise covered for 1/2-1 hour.
14. 14
    Beat the remaining egg and brush on the challah.
15. 15
    Bake in a preheated oven at 325 F (150 C) for 30 minutes.
16. 16
    Apply egg wash once more and bake for another 30 minutes at 350 F (175 C).
17. 17
    This dough is enough for 4 medium sized challahs.
18. 18
    You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle.
19. 19
    You can add about 1/4 cup of raisins to the dough, but we leave them out.