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1
Place the dough hook on a Kitchenaid mixer.
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2
In the mixing bowl, dissolve the yeast in the warm water.
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3
Stir in 2 of the eggs, olive oil and honey, then add the salt.
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4
Place the bowl on the mixer, turn it on at a low speed and slowly begin adding the flour, a few tablespoons-ful at a time.
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5
Depending upon the time of year and the humidity in your kitchen, you may need to add more flour or a few more drops of water to get the right consistency. Only add a few spoons-ful at a time. The kneaded dough, when patted, should feel firm, smooth and not sticky. BE PATIENT. Knead for a while (or mix) before you decide if you need to adjust the flour or water. For all you mamas and daddies out there, the best test I was ever told when feeling the dough to see if it was ready was that when patted, it would feel like patting a baby's bottom.
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6
Once the dough is kneaded, place the ball of dough in a zip top bag that you have coated the inside with cooking spray.
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7
Place the zip top bag in a refrigerator overnight.
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8
The next day, when ready to bake, remove the dough from the fridge and let it rest on the countertop for about 45 minutes.
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9
Remove the dough from the bag, punch it down and divide into 3 ropes.
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10
Coat a baking sheet with cooking spray, then braid the challah on the baking sheet.
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11
Brush the finished challah with a mixture of one egg and a tablespoon of cold water that has been whisked together.
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12
Sprinkle with kosher salt or sesame seeds if desired.
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13
Bake at 350 degrees for 30 minutes.
