Honeyed water wakes the yeast before eggs and melted butter enrich this dough, which comes together one cup of flour at a time and kneads for a full ten minutes into a smooth, pliable challah.
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Combine water and honey. Sprinkle yeast on top of mixture. Set aside until foamy.
Add eggs, butter, and salt. Add flour, one cup at a time, stirring until dough comes together.
Turn dough out onto lightly floured surface and knead to form smooth, pliable dough (about 10 minutes ), adding flour as necessary.
Transfer dough to large, clean, lightly oiled bowl and cover tightly with plastic wrap. Let rise in warm area until doubled in size (about 1 hour ).
Turn and fold dough. Cover and rise again (about 1/2 hour ).
Divide dough into two large balls. Divide each ball evenly into equal portions for braiding. Roll divided dough into long strips of equal length.
To braid, pinch strips together at top. Braid both breads, transferring each to separate parchment-lined sheet tray. Cover breads with damp towels, and rise one more time (15-20 minutes ), until doubled in size.
While bread is rising, pre-heat oven to 350°F.
Glaze bread with egg wash and until golden brown and fully cooked (inner temp about 190°F).
Transfer breads to cooling racks and fully cool before slicing.
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