Challah

Make a dough starter with 1 cup of flour, 1 teaspoon of yeast, water, 2 tablespoons of honey, and three large eggs. Mix all these together leave for a day and night in the fridge. It should look like very thick batter - not dough.

The next day, combine 4 2/3 cups of flour, more instant yeast, salt, 2 large eggs, 1/3 cup corn oil, 6 tablespoons honey, an 1 tablespoon cider vinegar, as well as the dough starter. Knead for about five minutes, and let rest for 20 minutes, so that it becomes easier to handle. Knead for five more minutes until the dough is almost rubber like.

Let the dough rise once. Deflate, and let it rise again. Deflate again, and shape into three long ropes. Braid the ropes, and glaze the whole thing with lightly beaten egg. Let rise this way for an hour, preheat the oven to 350, and bake the challah for about 50 minutes, with the last half hour protected by a tent of foil to keep it from burning. Make sure to glaze again before putting in the oven.