Taya's Challah Bread

Challah bread is one of my favorite breads in the world.  It is just so delicious and best of all it's not hard for a beginning bread maker to produce.  There are so many variations you can do to this basic recipe, it's will be like your a baking genius.  Simply add to the dry mix any one scent or taste you like, such as cardamom, thyme, rosemary, etc on the savory side or for a sweet tooth add chocolate chips, raisins, currants, dried cranberries, ect.  On the savory notes you only need a little bit to get the job done, on the sweet side well as far as I'm concerned the sky's the limit!  But that's just me.  Try this Challah out, you are going to fall in love with it!!!

Makes 2 loaves

1 1/2 cup warm water, divided
1/4 cup plus 2 teaspoons sugar, divided
2 tablespoons dried yeast
6 cups flour
2 teaspoons sea salt
1/4 cup raw honey, plus an extra tablespoon for eggwash, if desired
2/3 cups olive oil
4 organic eggs, plus one yolk for eggwash, if desired

Put 1 cup warm water in a small bowl. Add 2 teaspoons of sugar, sprinkle the yeast over top, swirl the bowl just to combine, and leave it to proof for five minutes. While yeast is proofing, mix flour, salt, 1/4 cup of sugar in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment.) Stir to incorporate or blend on low speed. In a medium bowl, mix remaining water, honey, oil, and eggs. When yeast has finished proofing, add it to the flour, immediately followed by wet ingredients. Mix with a large wooden spoon or on medium-low speed in the mixer, just until combined, about 30 seconds. Switch to dough hook and begin to knead on low speed, making sure to incorporate what's at the bottom of the bowl if the dough hook misses it. If kneading by hand, stir using spoon until dough becomes to thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour with a light hand as needed, 7-10 minutes. Split the dough into two equal pieces. Set each in a large oiled bowl, cover both bowls with plastic wrap or a damp towel, and let rise at room temperature until doubled in size. If using white flour, this should take about 2-2.5 hours. Feel free to let the dough rise in the refrigerator overnight instead; if you do this, be sure to set out the dough in plenty of time before shaping, so it can come to room temperature. Preheat oven to 375. After the rise, the dough should be soft and pliable. Separate each mound of dough into three equal balls, for a total of six. Roll each ball into a log almost 1-foot long. Braid the logs together to create your loaf. For the nicest-looking braid, do not pinch the top edges of your logs together before braiding; simply place one log over the next and braid until you reach the bottom, then pinch those edges together. Then, flip the unfinished loaf the long way, so that the unfinished edge is now at the bottom and the loaf has been flipped over and upside down. Finish braiding and pinch these edges together. This way, both ends look identical. Tuck the very tips beneath the loaf when braiding is finished. Repeat with second loaf. Put each loaf on its own silpat-lined baking sheet. If using eggwash, mix yolk with a 1 tablespoon water and 1 tablespoon honey. Brush over loaves. Bake at 375 degrees for 20-22 minutes, until challah are golden and baked through.