Classic Challah Bread

Classic Challah Bread (adapted from King Arthur Flour)

3/4-1 cup lukewarm water

6 tablespoons vegetable oil

1/4 cup honey

2 large eggs

4 cups unbleached all-pupose flour

1 tsp kosher salt

1 tablespoon instant yeast

1 large egg beaten with 1 teaspoon cold water

*For a spiralled challah, roll the dough into a 36" rope, and coil it into a lightly greased 9" cake pan. Allow it to rise till puffy, then bake as directed in the original recipe.

Combine all of the dough ingredients (starting with 3/4 cup of water) and mix, adding more water as needed till it comes together in a soft dough. (I added about another 1/8 cup) Knead (by hand, bread machine, or mixer) till the dough is soft and smooth. (5-8 minutes, depending on kneading method)

Allow the dough to rise, covered, for about 1 1/2 hours, or until it's puffy and nearly doubled.

Gently deflate the dough, and transfer it to a lightly greased work surface. (Not floured!! I tried floured first, silly me. You can't roll the dough out, for some reason, it just slides back and forth. I ended up spraying my counter with cooking spray)

Divide into thirds and roll into about 1 1/2 inch diameter snakes. Pinch ends together and braid. Pinch the other ends together and tuck both ends under.

Gently pick up the loaf, and place it on a lightly greased or parchment-lined baking sheet.

Cover the loaf with lightly greased plastic wrap or a proof cover, and let it rise till it's very puffy, 1-1 1/2 hours. Towards the end of the rising time, preheat the oven to 375°F.

Whisk together the egg and 1 tablespoon water, and brush this glaze over the loaf. (Gently!!!)

Place the baking sheet atop another baking sheet; this will insulate the bread's bottom crust, and keep it from browning too much. Put the bread in the lower section of the oven, and bake it for 20-25 minutes.

Remove the bread from the oven, and place it on a rack to cool.