Challah Bread

Whisk in the oil, honey (or sugar), 2 eggs, and salt into the yeast mixture. Gradually add the flour, stirring until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.

Punch down the dough and divide it into 3, 4, or 6 equal pieces depending on your preferred braiding style. Roll each piece into a long rope.

Braid the ropes together loosely and tuck the ends underneath. Transfer the braided loaf to a parchment-lined baking sheet. Cover lightly and let proof for 45 minutes to 1 hour until puffy.

Preheat the oven to 375°F (190°C). Brush the loaf evenly with the beaten extra egg for a glossy finish. Bake for 30-35 minutes until deep golden brown and the loaf sounds hollow when tapped.