Challah

Challah bread:
 
½ c warm water
1 tsp sugar
2-1/4 tsp yeast
Dissolve sugar in the warm water then sprinkle the yeast on top.  Let stand for 10 minutes.
 
Add;
½ c warm water
½ c oil
2 eggs
3-1/2-4 c flour
¼ c sugar
2 tsp salt
Combine with oil, warm water, sugar, salt, eggs and half the flour.  Beat well. Stir in remaining flour.  Dough should be sticky.  Cover dough and let rest for 10 minutes.  Turn out onto a floured board and knead for 10 minutes, adding flour as needed. 
Round up in a greased bowl.  Cover and let rise in a warm place until double in size, about 1-1/2 to 2 hours.  Punch down, cover and let rise again until double, about 45 minutes. 
Divide dough into 3 equal parts ( if you want to make 2 smaller challahs, first divide dough in half, then divide into three equal parts.)  Shape into strands.  Place on a lightly greased baking sheet and braid loosely.  Fasten ends securely.  Cover with damp cloth and let rise until double.  Bake at 350 degrees for 25 minutes, cover with foil and bake 5-10 minutes more (for large challah).  If doing two smaller ones cook for about 20 minutes, then cover with foil and bake 5 minutes more.
 
Super simple version:
Take your bread machine pan and dissolve yeast just like it says at the top.  Then I add the other ingredients in the order listed into the pan.  Set your cycle to the “dough “ cycle.  When done take out your dough and divide into strands, braid, cover with a towel (I didn’t use a damp one) and let rise for 45 minutes.  Then bake according to directions.  Leftover challah bread makes yummy French toast the following morning! Enjoy!
 

Thanks to Kris for her recipe!!!