Ingredients: All at room temperature
3 eggs (2 lightly beaten , one saved for the egg wash)
1 cup warm water (warm to wrist, about 100 degrees)
1/2 cup honey
2 tsp vanilla
1/2 cup oil (I prefer grapeseed, but any good lighter oil works well)
2 tsp salt
5 cups white flour (bread flour preferably but all purpose is fine)
1 tsp sugar
1 Tbsn yeast

• Put all ingredients in bread machine in the order listed.  It’s very important that all ingredients are at room temperature (except the water) or the yeast will not activate. Set the bread machine to the dough cycle which should take about an hour and a half.  I usually let it sit another half hour.  If you don’t have a bread machine, click on Tori Avey for great instructions on making handmade dough.

• Lightly flour your work surface to prevent sticking. Remove dough from bread machine and cut into four equal pieces if making one large challah or eight pieces if making two. If you are making two, keep half the dough in a bowl covered with a towel while you prepare the first one.

• Flatten the four pieces into rectangular pieces, making sure they don’t get too thin or the apples will fall out.

• Peel, core and cut one half apple into a fine dice and spread onto the first dough rectangle.  Sprinkle with a bit of sugar and cinnamon (1/2 teaspoon sugar and 1/8 teaspoon cinnamon, if desired)

•  Pinch the rectangle closed, enclosing the apples, and make into a rope.  You might have to stretch it a bit.  Make sure the ends are closed.  Repeat with other three rectangles.

• Arrange the four strands into a criss cross pattern, shown above (tighter is better than loose) You can follow the directions below or for printable numbered illustrations from Shiksa in the Kitchen click HERE

• Cross the top left strand over the one to it’s right.

• Going clockwise, repeat with the three other sides.  It’s less complicated than it looks.

•  Now going counterclockwise, cross the remaining straight pieces over the strands you just crossed.

• Keep going around the circle, stretching a bit if necessary, until you’re left with short ends.

• Tuck the shorts ends under and secure them with a pinch (underneath). Cover with a clean, dry towel and let raise 20 minutes or so.

• Place challah on a baking sheet covered with parchment paper. Beat the remaining egg and add a dash of salt.  Brush the eggwash over the braided challah.  You can top with sesame or poppy seeds, or even add honey to your wash.  Reserve eggwash.

• Bake for 45 minutes to an hour at 350 degrees.  My oven is hot so I bake at 325.  After 20 minutes remove from the oven and brush with a light layer of the eggwash, especially in the grooves where the dough expands (and sometimes cracks).

• Remove from the oven and let cool on wire racks. You can test the bread for doneness by turning it over and tapping on the bottom of the loaf—if it makes a hollow sound, and it’s golden brown all the way across, it’s done. Because of the apples in this challah, it may take a bit longer to bake than your regular challah recipe. Its better to overcook than undercook.  If it’s brown but not yet fully cooked, tent with aluminum foil to prevent overbrowning.  To serve, slice or pull apart.