Makes one large or two small challah loaves2 eggs
1/2 cup oil
1 tablespoon honey
1 tablespoon vanilla
1/2 cup sugar
4 to 4 1/2 cups flour
1 packet active dry yeast
PLACE eggs in measuring cup and add enough water to make 1 1/2 cups liquid. Pour mixture into standing mixer bowl and add oil, honey and vanilla.
ADD sugar, flour and yeast to egg mixture.
MIX with dough hook for 8 to 10 minutes. Add more flour if needed, until dough is soft and pliable.
PLACE dough in well-greased bowl, cover lightly and let rise in warm place for about an hour. Punch dough down and separate into 3, 4, 5 or 6 pieces, according to braid preferences, using a scale if possible to make sure they are the same weight.
FORM the pieces into balls, then roll the balls into strands about 12 inches long. For a 6-braid challah, place the strands in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over two strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over two. Move second strand from the right over to the far left. Start over with the outside right strand.
CONTINUE process until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together.
PLACE braided loaves on a greased cookie sheet with at least 2 inches in between. Let rise again until doubled.
BRUSH tops with an egg wash and bake at 350 degrees for about 40 minutes.
Source: Lynn Meyer