Wiener Dog Challah

Ingredients

• 0.3 ounce yeast dry
• 6 cups bread flour 
• 1  egg whites beaten
• 1 tablespoon honey 
• 1 teaspoon salt 
• 2 tablespoons vegetable oil 
• 2 cups water (110 degrees F/45 degrees C)

Equipment

• bowl
• baking sheet
• oven
• knife

Directions

1. In a small bowl, dissolve yeast and honey in warm water.
2. Let stand until creamy, about 10 minutes.
3. In a large bowl, combine the yeast mixture with the oil, salt and 3 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into two long oval loaves.
5. Place on two lightly greased baking sheets. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
6. Just before baking, give the risen loaves three shallow slashes with a sharp knife.
7. Bake in preheated oven for 30 minutes.
8. Remove from oven, turn heat down to 350 degrees F (175 degrees C), brush with beaten egg white. Return loaves to the oven to bake for an additional 20 minutes, or until golden brown and bottoms sound hollow when tapped.