Espresso and Lime

0 Add 1 envelope of active dry yeast to 1 1/2 cups of warm water along with a teaspoon of granulated sugar and whisk to combine. Set aside for 10 minutes to allow the yeast to bloom
1 Once the yeast has bloomed, add 2 eggs, 1/4 cup of oil, 1/3 cup of honey and a teaspoon of salt and whisk to combine
2 Begin adding flour, a half cup at a time mixing as you go, until a wet dough begins to form
3 Knead the dough in the bowl, gradually adding flour until you have a soft and just slightly sticky dough brought together
4 Transfer the dough into a large lightly oiled bowl, cover the bowl tightly with plastic wrap and let the dough rest in a warm place for 90 minutes to 2 hours
5 Once the dough has doubled in size, transfer it onto a lightly floured work surface and divide it into 2 equal portions
6 Divide the halves into 6 equal portions and roll each portion into a rope about 18 inches long
7 Gather the ends together and braid the loaf by bringing the outer ropes into the middle until the entire loaf is braided
8 Tuck both ends under to give a rounded, neat appearance and transfer the loaf onto a non-stick, parchment lined or flour dusted baking sheet. Cover the baking sheet with a light towel and allow the loaves to rest in a warm place for 45-60 minutes
9 Preheat your oven to 375 degrees
10 Brush the loaf with a whisked egg and 2 teaspoons of granulated sugar and bake on the middle rack at 375 degrees for between 30-35 minutes or until the top of the loaf is a deep golden brown (if your loaves are becoming too dark, lightly tent them with foil)
11 Transfer the challah onto a cooling rack until fully cooled
12 Store in an airtight plastic container or plastic bag for up to 5 days