Choliday Challah

• 1 1/4 cups warm water (110 degrees F/45 degrees C)
• 1 1/2 teaspoons active dry yeast
• 1/4 cup honey
• 2 tablespoons vegetable oil
• 1 egg
• 1 egg yolk
  
• 1 1/2 teaspoons salt
• 4 cups unbleached all-purpose flour
• 1 egg for eggwash
  

1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 1 egg, egg yolk and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
2. Punch down the risen dough and turn out onto floured board. Knead for five minutes or so, adding flour as needed to keep from getting sticky. Braid or shape as desired. Grease baking tray and place finished loaf on tray. Cover with towel and let rise about one hour.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Beat the remaining egg and brush a generous amount over each braid.
5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

This is an adaptation of a recipe found at all-recipes.