👨‍🍳 Instructions

1. 1

   In a large bowl, dissolve the yeast and 2 tsp sugar in the warm water. Let stand for 15-20 minutes until thick and frothy.

   💡 Tip: Ensure water is not too hot, as it can kill the yeast.
2. 2

   Add the 2 eggs, honey, vegetable oil, salt, and about 4.5 cups of flour to the yeast mixture. Mix until a loose batter forms.

   💡 Tip: Start with half the flour to create a manageable batter.
3. 3

   Gradually add the remaining flour, about 1 cup at a time, mixing until the dough is soft but not sticky. You may not need all the flour.

   💡 Tip: The dough should pull away from the sides of the bowl. Use a stand mixer with a dough hook or mix by hand.
4. 4

   Knead the dough on a lightly floured surface for about 5-10 minutes until smooth and elastic.

   💡 Tip: If using a mixer, knead on medium speed.
5. 5

   Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1.5 hours, or until doubled in size.

   💡 Tip: A slightly humid, warm environment is ideal for rising.
6. 6

   Punch down the dough to release air and let it rest for 10 minutes.

7. 7

   Divide the dough into 6 equal pieces. Shape each piece into a long rope and braid them together to form loaves. Alternatively, shape into 3-strand braids.

8. 8

   Place the braided loaves on baking sheets lined with parchment paper. Cover loosely and let rise again for about 40 minutes, or until puffy.

9. 9

   Preheat oven to 375°F (190°C).

10. 10

    Whisk together the egg and 1 Tbsp water for the egg wash. Gently brush over the loaves.

    💡 Tip: This gives the challah a beautiful golden sheen.
11. 11

    Sprinkle with sesame seeds or poppy seeds, if desired.

12. 12

    Bake for 30-45 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).

    💡 Tip: Rotate the baking sheets halfway through for even browning.
13. 13

    Let cool on a wire rack before slicing and serving.