Eggy Challah Bread

Combine yeast and honey in a small bowl, then add warm water to create a mixture. Allow the mixture to sit and become frothy for about 10 minutes.

In a larger bowl, merge the yeast mixture with oil, salt and three cups of flour; thoroughly mix everything together. Gradually add the remaining flour, one half cup at a time, ensuring each addition is well incorporated. When the dough comes together and forms a cohesive mass, transfer it to a lightly dusted surface and knead until the dough is smooth and pliable, taking around 8 minutes to achieve this.

Next, lightly coat a larger bowl with oil and place the dough inside. Cover the bowl with a damp cloth to create a warm environment, allowing the dough to rise until it has doubled in size, approximately one hour.

Subsequently, deflate the dough and divide it into two equal portions. Shape each portion into a long oval loaf and position them on two lightly greased baking sheets. Cover the loaves with a damp cloth once more and allow them to rise again, doubling in size within 40 minutes.

During this time, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

Just before placing the loaves in the oven, make three shallow cuts on each loaf using a sharp knife. Bake the risen loaves in the preheated oven for 30 minutes.

Remove the loaves from the oven and reduce the heat to 350 degrees Fahrenheit (175 degrees Celsius). Brush the tops of the loaves with a beaten egg white. Return the loaves to the oven for an additional 20 minutes, or until they are golden brown and produce a hollow sound when tapped on the bottom.