Challah Bread

1 1/2 cups warm water
2 T. yeast
1/2 cup sugar
6 cups flour
2 t. kosher salt
4 large eggs
2/3 cup oil
1 t. almond extract

Combine the yeast, 1 T. sugar and warm water in a small bowl and let sit to soften.  In a large bowl or Bosch mix the sugar, flour, and salt.  Whisk together the eggs, oil and almond extract.  Add the yeast and egg mixture.  Mix and knead for 7 to 10 minutes until smooth.  Add more flour if needed (but I usually don't)

Cover with a damp towel and let rise until doubled in size, about 2 hours.

Put out on a tea towel that is lightly dusted with flour.  Divide in 2 or 3 portions.  Take a portion, divide in 3 and roll in a long rope.  Lay on a parchment lined baking sheet and braid the bread, tucking the ends under.  Brush lightly with an egg wash: 1 egg whipped with 1 T. water.

Let rise for 30 minutes.  Bake in a preheated 375º oven.  Begin checking for doneness at 25 minutes.  Bake until golden brown.