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1
In a large mixing bowl, stir together the water, honey and yeast.
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2
Let stand for 5 minutes.
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3
Stir in 1 cup bread flour, and cover with a towel.
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4
let stand for 30 minutes.
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5
Stir in the olive oil, whole egg, and egg yolks until very well mixed.
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6
Add the salt, sugar, and the rest of the flour.
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7
You should have a sticky dough Pour dough out onto a well floured surface and knead, adding flour as you need it, for 10 minutes.
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8
Place dough in a large greased mixing bowl and let rise for 1 hour.
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9
Place dough in the refrigerater and let rise over night or at least 6 hours.
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10
Turn dough out on a corn mealed surface and cut it into two proportional pieces.
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11
Cut and braid the two dough balls, place in two loaf pans or form the Jewish circle with them.
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12
Let dough rise for 1 hour and preheat your oven to 375F.
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13
Beat 1 egg with the tablespoon of water and brush the doughs with the egg wash TWICE.
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14
Sprinkle with poppy seeds, sesame seeds, or cinnamon sugar, optional.
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15
Bake for 30 to 40 minutes, you may have to cover the breads with foil to stop them from browning to much after 15 or 20 minutes.
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16
Remove the breads from the oven and either place them in plastic bags to get a soft crust or place them on wire racks until cooled completely before storing for a crisp crust (I personally don't wait for either and just eat it right out of the oven).
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17
Serving Sugestions: Make grilled sandwiches with breads, baked beans, bread pudding, thick beef stew, olive oil with herbs and black pepper, good old fashion butter.
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18
**Ifyou would like a cheesey challah bread, just sprinkle on your favorite cheese in the last 2 minutes of baking ENJOY!
