Egg Challah Bread

Directions

Combine these ingredients and let sit in warm place until it bubbles and foams, proofing the yeast and sift 2½ cups of the flour into a glass bowl.

Make a well in the center and add the yeast, 3 eggs, veg. oil, honey and salt.

Beat either with dough hooks, or by hand until well mixed and a soft dough is formed.

Start to add more flour and knead it in until you get a non-sticky dough ball.

Turn out onto floured surface and knead it for ten minutes until very elastic. 3 to 5 mins.

Oil a bowl and place the dough ball in it and coat well.

Cover and let rise in warm place for 2½ hrs.

Punch down.

Let stand covered for 1 hour. Punch down.

Remove to floured board and shape into a round by rolling on the board until it is a rope.

Curl it up and place on oiled sheet and cover and let stand for 1 hour or until double.

Brush with beaten egg and bake at 375℉ (190℃) for 15 mins., lower to 350℉ (180℃) and bake for 25 mins.