Golden Braided Challah Bread

Combine water and yeast in a large bowl; let stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, then add beaten eggs. Mix in flour, one cup at a time, until dough is sticky. Dust dough with flour and knead until smooth and elastic, about 5 minutes.

Shape dough into a round form, place it in an oiled bowl. Turn dough over several times to oil its surface, cover the bowl with a damp cloth, and let it rise in a warm spot until doubled in size, 45 minutes to 1 hour.

Punch down dough, then cut into 3 equal-sized pieces. On a floured surface, roll small dough pieces into ropes about the thickness of your thumb (about 12 inches long). Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Alternate sides each time while braiding until the loaf is complete, then pinch the ends together and fold them under for a neat look.

Place braided loaf on a parchment-lined baking sheet and brush with beaten egg yolk.

Preheat the oven to 350 degrees F (175 degrees C).

Bake until the top is rich golden and the bread sounds hollow when tapped, 30 to 35 minutes. Cool on a wire rack before slicing.