Golden Honey Challah

Instructions

1. 1

   Combine warm water, yeast, and honey in a large mixing bowl. Let sit for 5 minutes until foamy, indicating active yeast.

   Tip: This confirms your yeast is alive and will help your bread rise properly.

2. 2

   Whisk in the oil and 2 whole eggs until combined. Add salt and gradually mix in the flour until a shaggy dough forms.

   Tip: Don't overwork the dough at this stage; just bring it together.

3. 3

   Knead the dough on a clean surface for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but hold together.

   Tip: Proper kneading develops gluten, which gives the bread its structure and chew.

4. 4

   Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 90 minutes until doubled in size.

   Tip: A warm kitchen corner or inside a turned-off oven works well for rising.

5. 5

   Punch down the dough and divide it into 6 equal pieces. Roll each piece into a long rope about 40 cm in length.

   Tip: Make the ropes as even as possible for a symmetrical braid.

6. 6

   Arrange 3 ropes together and braid them tightly, tucking the ends underneath. Repeat with the remaining 3 ropes to create two braids.

   Tip: A three-strand braid is traditional and easier than six-strand braiding.

7. 7

   Place both braids on a parchment-lined baking sheet, cover loosely, and let rise for 45 minutes until puffy.

   Tip: Don't over-proof or the bread will spread too much during baking.

8. 8

   Preheat oven to 190°C. Whisk the remaining egg with 1 tablespoon water to create egg wash. Brush generously over the braids and sprinkle with sesame and poppy seeds.

   Tip: The egg wash creates that beautiful glossy finish and helps seeds stick.

9. 9

   Bake for 35-40 minutes until deep golden brown and the loaves sound hollow when tapped on the bottom.

   Tip: If the top browns too quickly, loosely tent with foil for the last 10 minutes.

10. 10

    Cool on a wire rack for at least 15 minutes before slicing. The bread continues to set as it cools.

    Tip: Slicing while still warm can result in a gummy crumb, so patience pays off here.