This recipe is a recipe that I have made over and over again, and every time, I fall in love with it even more. I found this recipe in the cookbook, Heartland: The Cookbook (which is one of my favorite cookbooks and has become a go-to in my kitchen), and it is so versatile and easy to make. The beauty of this recipe is that it does not require any kneading, and the dough can keep for 3 days in the refrigerator. I can make the dough in about 5 minutes, let it rise for a few hours, and from there I have made many incredible baked goods. I have used this dough to make challah, cinnamon rolls, sticky buns, Blueberry-Cream Cheese Strudel, and rolls. It always works perfectly, and the taste is incredible. It is a sweet dough, but not as rich as brioche, and has a very nice crumb. When made into challah, it makes a crazy delicious french toast.
Cover with plastic wrap, and let rise in a warm place for 2 hours. The dough will look spongy. At this point, you can make rolls, cinnamon rolls, whatever you want, but we are going to make challah breads.
Cut the dough in half. You have enough for two loaves. You can save the other half in the fridge for something else if you want. Pour the dough out on to a floured surface. Roll the dough out into a large rectangle.
Take the 3 ropes and braid them together. Pinch the dough and fold it under at the top and bottom. Put the loaves on a parchment lined baking sheet and cover in a towel. Let rest for 40 minutes. Preheat the oven to 350 degrees.