Challah!

I secretly think that part of the reason I liked this bread so much was because we basically spent the whole class yelling "Challah!" at each other and making "Ain't no Challah-back girl" jokes. It was easier than it looks and tasted good too. Now I need to practice it at home to make sure I can actually do it on my own (gulp).

*Update! I made it at home and it turned out PERFECT! I was so worried about making bread from scratch and screwing it up, but it turned out just like it was supposed to. Whew!*

Challah Bread (makes 2 large loaves)
.5 oz. active dry yeast
2 fl. oz. hot water (90 degrees)
3 fl. oz. honey
5 fl. oz. water (90 degrees)
4 oz. unsalted butter, melted
4 eggs
1 lb. 12 oz. bread flour
.6 oz. salt
Egg wash as needed

1. Dissolve the yeast in the hot water and stir in honey.
2. Place the remaining water, butter, eggs, salt, and 8 oz. of the flour in a mixer bowl with dough hook attachment. Add in the yeast mixture and stir until smooth.
3. Knead the dough on medium speed, adding the remaining flour 2 oz. at a time until dough is smooth, elastic, and full developed (about 5 minutes).
4. Place the dough in a lightly greased bowl, cover, and proof until doubled in size, approximately 1 to 1 1/2 hours.
5. Punch down dough and divide into six equal portions. Form dough into two three-strand braided loaves and place on lined sheet pan.
6. Brush the loaves with egg wash and proof until doubled, about 45 minutes.
7. Bake at 350 until golden brown and sound hollow when thumped, about 40 minutes.