Challah Jewish Sweet Bread

Recipe's preparation

Ingredients

Wet Ingredients
2 eggs (third for egg wash)
2 1/4 teaspoons dry yeast
3 tablespoons honey
1/3 cup olive oil.
Dry Ingredients
3 1/2 cups of bakers flour
1 teaspoon of salt
Add all wet ingredients into"Closed lid" and mix 3 secs on speed 3.
Then add the dry ingredients into "Closed lid" and mix 7 secs on speed 3.
Then for 5 and half minutes on"Dough mode" ."Closed lid"
Dough may be a little sticky, that is good.
Flour thermo mat and put dough on the mat and wrap up and place teatowel over the thermo mat.
Place in warm dry spot for 1 hour for rising.
While the dough is rising add 1/3 cup of oil, 3/4 cup of brown sugar and 1 1/2 teaspoon of cinnamon and pinch of salt.
Mix it into a small bowl and put aside. If it is a hot day do not leave out on bench or the sugar will melt.
Pre heat the oven to 190C.
Separate the dough into 3 pieces.
Roll each one into a rectangle with a rolling pin.
Spread the cinnamon mixture over the dough, leaving a 1/2 inch around the edges. Roll the rectangle (with your fingers) into a log shape and pinch the ends. Do this with the other pieces of dough.
Prepare a tray with baking paper and place each strand on the tray side by side. Then plait the strands.
Cover the plait and let rise for a further 30mins.
Once it has risen again gently brush the challah dough with the egg wash and bake for 30mins. If the top is getting a little to brown place alfoil over the top.
Once cooked place on wire rack immediately.