Apple Cider Challah

In a small mixing bowl, whisk yeast into warm cider. Set aside.

Measure dry ingredients (including dry apples) into another large mixing bowl. Stir with a wooden spoon, and make a well in the middle.

Whisk in 2 eggs plus 1 egg yolk and oil into yeast/cider mixture. Pour wet ingredients into dry (into well in center), and stir with wooden spoon. Dough should be soft and sticky. Turn onto floured surface and knead briefly with a little extra flour to prevent dough from sticking to hands.

Put ball of dough back into large mixing bowl and coat with a little oil to prevent sticking. Cover with saran wrap or towel and let rise about 1 hour until doubled in size.

Punch down dough, turn onto floured surface and knead till smooth, about a minute. Divide dough with sharp knife in half, then divide each half into 3. Roll each of 6 lumps into a cylinder, 8-10 inches long.

Place each cylinder on a baking sheet covered with parchment paper. Braid 3 strands from the middle to each end. Pinch ends together and roll under. Repeat for second loaf.

Cover both loaves with oiled saran wrap (re-use from previous covering). Let rise at least an hour, preferably in a warm spot, until doubled in size.

Preheat oven to 375. Brush loaves with honey wash using a pastry brush. Put in middle third of oven and set timer for 15 minutes. Loaves are done when deep golden brown. Depending on oven, this usually takes about 20 minutes but can be shorter if it is a hot oven. I start watching after 15 minutes, checking every 2 minutes or so.