Christophe's Restaurant Challah Bread

8 ounces water
1/2 ounce active dry yeast
1 pound plus 6 ounces bread flour
2 ounces granulated sugar
1/2 ounce salt
2 eggs
2 ounces canola oil

Put ingredients in exact order above into a kitchen mixer or bread machine, then mix on the lowest setting for seven minutes. Allow dough to rise in a warm, draft free area for 30 minutes.

Divide dough into four ounce pieces, then roll into logs and braid as desired. Let braided loaves sit for another 40 minutes, then bake in a 375 degree F oven for 22 to 25 minutes.

Source: Recipe courtesy of Chef Ken Llewllyn, Christophe's Restaurant