Challah

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in the oil, honey, eggs, salt, and 4 cups of flour. Beat well. Stir in the remaining flour, 1/2 cup at a time. When dough has pulled together, turn it onto a lightly floured surface and knead for about 8 minutes. Place in a lightly oiled bowl, turn to coat dough. Cover with a towel and let rise in a warm place until doubled, about an hour.

Take dough and deflate it, and divide into 6 pieces. Roll each piece into a long rope, about 18″ long. Make 3 of the ropes into a braid. Tuck the ends under and seal. Repeat with the other 3 ropes of dough. Place on 2 lightly greased baking sheets and let rise until double, maybe another hour.

In a small bowl, make egg wash (egg combined with water), and brush over top of loaves. Bake in a preheated oven (350F) for 30-40 minutes until a rich golden brown. Leftovers make excellent French toast or bread pudding!!