Challah

1/2 cup (113 grams) water

6 Tbs. (74 grams) vegetable oil

1/4 cup (85 grams) honey

2 eggs

4 cups (482 grams) all-purpose flour

1 1/2 tsp. (9 grams) salt

1 Tbs. yeast

Combine all ingredients in large bowl and knead (by hand or mixer) until soft and smooth.

Cover bowl and let rise for 2 hours.

Divide dough into 6 equal pieces. Roll each into a 20" rope.

Braid rope.

Place loaf on parchment paper-lined pan (or lightly grease pan), cover with lightly greased plastic wrap, and rise for about 1 1/2 - 2 hours (until puffy) at (a cool) room temp.

Preheat oven to 375 degrees, place baking sheet on top of a second baking sheet, and brush loaf with a glaze of 1 egg beaten with 1 Tbs. cold water.

Bake loaf in lower-third of the oven for 20 minutes. If it's a deep golden brown (if not, then bake 10 minutes more), tent loaf with tin foil and bake an additional 10-15 minutes. (Bread interior needs to be at least 190 degrees.)

Cool bread on rack.

 From here.