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1
Follow instructions on yeast package to activate yeast in warm water for 10 minutes.
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2
Mix the ingredients - putting the oil into the bowl first and then measure and add the honey - using the same measuring cup that you measured the oil inches This little trick allows the honey to run smoothly out of the measuring cup.
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3
Add the remaining ingredients in the order given.
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4
If using an electric mixer, let it knead for 3 minutes and then do a little hand-kneading as you transfer the dough into an oiled bowl.
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5
If it is kneaded by hand, it is necessary to knead the dough for 10 minutes.
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6
Let the dough rise in a large bowl that has been coated with oil.
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7
When transferring the dough into the oiled bowl, be sure to turn it on all sides so that it gets a thin coating of oil.
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8
Place the bowl in a warm place until the dough is double in size -- then punch down and knead a bit more.
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9
Place the dough back in the bowl and let it rise a second time.
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10
This should take about one hour.
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11
Punch down and cut into sizes desired.
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12
After shaping the challahs, brush them generously with egg yolk and sprinkle with either poppy seeds or sesame seeds if you prefer.
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13
Bake in 350-degree oven for approximately 25-30 minutes, or until the challah sounds hollow when tapped on the bottom.
