Golden Honey Challah Bread Recipe

In a large bowl, whisk the active dry yeast and one teaspoon of the honey into the warm water, then let it sit for about 5 to 10 minutes until it becomes frothy and bubbly.

Add the remaining honey, canola oil, 2 eggs, and salt to the yeast mixture, whisking thoroughly until the wet ingredients are completely combined.

Gradually stir in the flour one cup at a time using a wooden spoon until a shaggy dough begins to form and pull away from the sides of the bowl.

Turn the dough onto a lightly floured surface and knead by hand for 8 to 10 minutes, or until the dough is smooth, elastic, and bounces back when lightly pressed.

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1.5 to 2 hours, or until it has doubled in size.

Punch down the risen dough, divide it into three equal portions, and roll each portion into a long, smooth rope about 12 to 14 inches in length.

Pinch the three ropes together at one end, braid them tightly together just like hair, and pinch the bottom ends securely to seal the braid before tucking both ends underneath.

Transfer the braided loaf to a parchment-lined baking sheet, cover loosely with a clean towel, and let it rise a second time for 30 to 45 minutes until puffy.

Preheat your oven to 350°F (175°C) and gently brush the entire surface of the loaf with a beaten egg wash, then sprinkle with sesame seeds if desired.

Bake for 25 to 30 minutes until the crust is a deep golden brown and the bread sounds hollow when tapped on the bottom, then let it cool completely on a wire rack before slicing.