Challah - An eggy bread braid

I have always wanted to try to make the lovely braided eggy bread Challah but as my best friend of 33 yrs will tell you I am a dreadful braider. I have no idea how many hours were spent with her attempting and failing trying to teach me to braid hair. Thankfully this is much, much easier.
I am exhausted and lazy so instead of typing out all the instructions as I followed them precisely I will lead you here it is the glorious King Arthur Flour website and it shows you perfectly how to braid the bread besides the careful instruction.
My favorite part is they use a bread machine to mix and rise it!!Just dump all but the glaze in and set to dough. On my machine it is an hr and half till you can take it out and start rolling out, resting, braiding and baking.

The picture above is my completed bread that I must confess I am proud of. I think next time I will cut the baking time down. It bakes for a total of 45 min and I did cut 10 min off so this loaf baked a total of 35 min but next time I might try just baking for 25 min as it looks dark to me and is a little more crispy then I care for.


Arthur Flour Basic Challah
Dough
1/2 cup lukewarm water
6 tablespoons vegetable oil or if you don’t need to follow Jewish guidelines I would go half butter
1/4 cup honey next time I will use 1/3 cup
2 large eggs
4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
1 tablespoon instant yeast

Glaze for later
1 large egg beaten with 1 tablespoon cold water -Here it is glazed ready for baking