A delightful and easy-to-make braided challah bread with a touch of honey sweetness.
Combine the warm water, salt, eggs, honey, and melted butter in a large mixing bowl.
Ensure the water is warm but not hot to activate the yeast properly.
Gradually add the flour to the wet mixture, stirring until a sticky dough forms.
Add the flour in small increments to avoid lumps.
Cover the bowl with a damp cloth and let the dough rise at room temperature for 2 hours.
Place the bowl in a warm, draft-free area for optimal rising.
Divide the dough into three equal parts and roll each into a long rope.
If the dough is sticky, lightly flour your hands and the surface.
Braid the ropes together and place on a parchment-lined baking sheet.
Start braiding from the center for a more even loaf.
Brush the braided dough with a beaten egg and sprinkle sesame seeds on top.
For a richer color, use an egg yolk mixed with a splash of water.
Bake in a preheated oven at 350°F for 25 minutes or until golden brown.
Check the bread halfway through and rotate the sheet for even baking.
Let the challah cool on a wire rack before slicing and serving.
Cooling allows the bread to set and makes slicing easier.