Honey-Poppy Seed Braided Challah Bread

Gather all ingredients.

In a large bowl, combine warm water and yeast. Let stand until yeast softens and begins to form a creamy foam (around 5 minutes).

Beat in honey, oil, 2 eggs, and salt. Gradually add flour, 1 cup at a time, mixing after each addition until the dough comes together.

Knead the dough on a lightly floured surface until smooth and elastic.

Place dough in a large, oiled bowl, turning to coat. Cover with a towel and let rise in a warm place for about 1.5 hours or until doubled in size.

Punch down dough, then transfer to a lightly floured surface. Knead each half for 5 minutes or so, adding flour as needed to prevent sticking.

Divide each half into thirds and roll into long ropes about 1.5 inches in diameter.

Join the ends of the three ropes firmly and braid from the center. You can either serve as a braided loaf or shape into a round braided loaf by connecting the ends, curving the braid, and pinching them together.

Place the finished braid or round on greased baking trays. Cover with a towel and let rise for about 1 hour.

Preheat oven to 375°F (190°C).

Beat the remaining egg and brush generously over each braid. Sprinkle with poppy seeds.

Bake until golden brown, approximately 40 minutes. Allow to cool on a wire rack for at least an hour before slicing.

Serve and delight in your homemade challah!