Wiener Dog Challah

In a small bowl dissolve yeast and honey in warm water. Let stand until creamy about 10 minutes.

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.

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. 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).

Just before baking give the risen loaves three shallow slashes with a sharp knife. Bake in preheated oven for 30 minutes. 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.