A delightful twist on the classic challah, incorporating honey for a touch of sweetness and a golden hue.
Combine the warm water, yeast, and sugar in a mixing bowl and let it sit until bubbly.
Ensure the water is warm but not hot to avoid killing the yeast.
Add the eggs, honey, and salt to the yeast mixture, then gradually mix in the flour.
Mix the flour in small increments to achieve the right dough consistency.
Knead the dough on medium speed using a dough hook for about 5 minutes.
The dough should be smooth and slightly sticky after kneading.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled in size.
A warm, draft-free area is ideal for proofing the dough.
Punch down the dough, shape it into a braid, and place it on a greased baking sheet.
Braiding the dough adds a decorative touch to the challah.
Let the shaped dough rise again for about 30 minutes.
The dough should puff up slightly during the second rise.
Brush the dough with an egg yolk and water mixture for a shiny crust.
For a deeper color, apply the glaze twice, letting it dry between coats.
Bake the challah in a preheated oven at 400°F for 15-20 minutes until golden brown.
Check the bread's doneness by tapping the bottom; it should sound hollow.
Allow the challah to cool before slicing and serving.
Cooling the bread ensures it slices cleanly and maintains its texture.
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