Hanukkah Star Challah

Place 1 cup of water eggs salt sugar bread flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough setting and start the machine.

When cycle is completed remove dough from the machine and set onto a floured work surface for 15 minutes to rest. Cover dough with a towel or large bowl to prevent drying out.

Knead the dough several times and cut into 6 equal pieces. Roll each piece out into a rope about 10 inches long and 1 inch in diameter.

Line a baking sheet with parchment paper. Lay 3 ropes of bread onto the prepared baking sheet and pinch ropes together firmly at the ends to form a pointed triangle. Weave 3 more ropes over and underneath each point of the first triangle to make a second interwoven triangle. Pinch it closed tightly at the edges to make a 6-pointed star. Set the baking sheet in a warm place and allow to rise until doubled 30 to 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Whisk egg yolk with 1 tablespoon of water and brush the mixture over the loaf; sprinkle with sesame seeds.

Bake in the preheated oven until the challah is shiny golden brown and sounds hollow when tapped about 35 minutes.