Challah Bread

Today, I made my very first loaf of Challah bread!  What's great about this recipe is that these ingredients are staples in most kitchens.  I have to say, it is a very easy dough to work with.  This bread will taste delicious with tonight's pot roast gravy.
1 loaf, 12 pieces. (or less???)

3/4 cup warm water 105-115 degrees Fahrenheit
1 package active dry yeast
1 teaspoon plus 1/4 cup sugar
3 large eggs, lightly beaten
1/4 cup vegetable oil
1 teaspoon salt (I left out)
About 4 1/4 cups flour or 3 1/2 cups bread flour (I ended up using a little less)

• In a large bowl, combine warm water, yeast and 1 teaspoon sugar.  Stir to dissolve.  Let stand until foamy. (about 5 minutes)
• Measure 1 tablespoon beaten egg and place it in a small covered cup until later. Refrigerate
• Add remaining eggs, oil, sugar, salt and 2 cups of flour to the yeast mixture
• Beat well with a wooden spoon
• Add enough flour to make a soft dough.  (dough should not be sticky, yet not to firm)
• Turn dough onto a lightly floured surface and knead for approximately 8 minutes, until it is elastic and smooth.  Work in any remaining dough as needed
• Shape into a greased bowl, turning dough to grease top
• Cover with plastic and let rise in a warm place until doubled in volume, about 1 hour.  (On cold days like this, my mother taught me a useful trick;  place the "glass" bowl of dough in a 200 degree oven, and place a dish towel over it...it works well)
• Punch dough down.  Grease a large cookie sheet.  Place dough  on a lightly floured surface and split the dough  into a 1/3 and 2/3 piece
• Make 3 pieces of dough out of the larger piece and roll each piece into a 13 inch long rope.  Place all 3 rows side by side and braid.  End to seal
• Cut remaining dough into 3  14 inch long ropes and repeat braiding process.  Place braid on top and in the middle of the first braid.  Tuck ends of top braid under bottom braid.
• Cover loosely with greased plastic wrap and let rise until doubled, approximately 45 minutes
• Preheat oven to 375 degrees.  Brush reserved egg over loaf.
• Bake until browned and loaf sounds hollow when lightly tapped on bottom, 30 - 35 minutes 
• Transfer loaf to a wire rack to cool completely

-Queenie Cuisine