Quick challah bread

From Cuisinart site.

1 package of active dry yeast
3 cups (375g)  unbleached, all-purpose bread flour
2 eggs
4 heaping tablespoons sugar
1 teaspoon vanilla
4 tablespoons oil
1 teaspoon salt
1/2 cup (125ml) warm (105-110°F) water
1 egg mixed with water for egg wash
handful of sesame or poppy seeds

Sprinkle yeast over water in a small bowl or cup, add sugar and watch it bubble, about five minutes.

Pour the above mixture into a food processor; add flour and then the rest of the ingredients. Mix and let it rise (It’s okay to cover and leave it in the food processor or remove it to a greased bowl and cover) for about an hour.

Punch down the dough (press pulse a few times) and let it rise again (about an hour).

Separate the dough into four pieces. Use three to make the main bread, and use the fourth piece to make a smaller braid that you’ll pinch into place on top of the main braid. Place the braided dough into a greased bread pan and cover. Let it rise another hour.

Paint with egg wash (egg and water whisked together). Sprinkle with sesame or poppy seeds.

Bake for 20-35 minutes in a 160 C fan oven.

Variations:
•For savory: Sauté’ finely chopped onion in olive oil. Roll onion in dough (No braiding with this version). Sprinkle some onion on top of egg wash (in place of sesame seeds) for an Onion Challah.
•For sweet:
Before separating into four pieces, knead about ½ cup raisins OR ½ cup chocolate chips into dough.