Challah Bread

Let yeast dissolve in warm water for about five minutes.

Whisk in honey, oil, salt, and 2 of the 3 eggs.

Add one cup of flour at a time, mixing as you go.

Turn onto floured surface, kneading until smooth and elastic. You may need to add up to a half cup more of flour.

Place in oiled bowl for one and a half hours.

Punch dough out and separate into two equal balls. Knead each ball for five minutes.

Separate each ball into three logs, about an inch thick in diameter.

Pinch the ends of the logs together and braid the dough. Pinch the ends and tuck under. You can leave it as is, or you can wrap it around like a braided circle.

Let sit for one hour.

Preheat oven to 375°F. Brush the remaining egg on top and put in oven for 20-30 minutes.

NOTE: It may taste like plain white bread when you first take it out, but if you let it sit for a little, you will get the egg bread taste.