Challah

• 1 1/2 teaspoons yeast
• 1/4 cup sugar
• 1 teaspoon salt
• 4 1/4 to 4 1/2 cups ap flour
• 1 cup warm milk
• 2 eggs + 1 for glaze
• 1 tablespoon oil
• 1/2 teaspoon pure vanilla
• 1 tablespoon honey

Combine yeast, sugar salt and 1 cup of flour. Add milk, 2 eggs, oil, honey and vanilla. Mix until smooth. Gradually add remaining flour, mixing until too stiff to stir. Knead until soft and springy with fine bubbles. Rise for 1 1/2 to 2 hours until doubled. Punch down, divide into equal pieces and braid. Allow to proof for 30 to 40 minutes. Glaze with a mixture of 1 egg and 1 teaspoon oil. Bake at 350 degrees F for 30 to 35 minutes.