Sweet Honey Challah Bread Recipe

In a large bowl or the bowl of a stand mixer, dissolve the active dry yeast in warm water with a pinch of honey. Let it sit for 5 to 10 minutes until it becomes frothy and bubbles form on the surface.

Whisk the remaining honey, vegetable oil, 3 eggs, and salt into the yeast mixture until fully combined. Gradually add the all-purpose flour one cup at a time, stirring with a wooden spoon or dough hook until a shaggy dough begins to form.

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, or until it is smooth, elastic, and slightly tacky to the touch. Place the dough in a greased bowl, cover with a clean damp cloth, and let rise in a warm spot for about 1 hour until doubled in size.

Punch down the risen dough to release excess air, then transfer it back to your work surface. Divide the dough into three equal portions and roll each piece with your hands into a long, even strand about 12 inches in length.

Pinch the three strands together at the top, then braid them tightly together by crossing the outer strands over the middle strand. Pinch the ends together securely and tuck both ends underneath the loaf to create a neat, rounded shape.

Transfer the braided loaf to a baking sheet lined with parchment paper. Cover it loosely with a kitchen towel and let it rise a second time for 30 to 45 minutes, or until the loaf looks puffy and holds a light indentation when gently pressed.

Preheat your oven to 350 degrees F (175 degrees C) and gently brush the entire surface of the loaf with the beaten egg wash, making sure to get into the crevices. Sprinkle with sesame seeds, then bake for 25 to 30 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.