Challah Bread

Steps

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1. 1
   In the bowl of a stand mixer, combine three-quarters cup of warm water (about 110°F), one package of active dry yeast, and one-quarter cup of granulated sugar. Stir gently and let sit for about 5 minutes until the yeast is foamy.
   ▶ ≈0:08
2. 2
   Measure out four and a half cups of all-purpose flour (about 540 grams), but reserve about half a cup for adjustments as flour quantities vary with humidity.
   ▶ ≈0:59
3. 3
   Pour one-third cup of vegetable oil into the foamy yeast mixture, then add two whole eggs and one egg yolk, checking carefully for any eggshell fragments.
   ▶ ≈2:08
4. 4
   Add four cups of flour and one teaspoon of salt, and mix until a rough dough forms.
   ▶ ≈3:30
5. 5
   Using the dough hook on medium-low speed, mix for 7 to 10 minutes until the dough becomes smooth and elastic. If too sticky, gradually add the reserved flour a few tablespoons at a time until the dough no longer sticks to your fingers but remains tacky.
   ▶ ≈3:45
6. 6
   Transfer the dough to a lightly oiled bowl and turn it gently to coat with oil on all sides. Cover the bowl and place in a warm location (around 75-80°F) for 1 to 2 hours until the dough has doubled in size.
   ▶ ≈7:06
7. 7
   Lightly flour the work surface and turn out the risen dough. Using a bench scraper, divide the dough into six roughly equal pieces.
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8. 8
   Roll and stretch each piece into a rope roughly 12 inches long, ensuring even thickness throughout without thin or thick spots.
   ▶ ≈8:40
9. 9
   Arrange the six dough ropes in a fan shape and braid them together: move the outer right rope two strands toward center, cross the second from left all the way over to the right, move the outer left rope two strands toward center, move the second from right to the outer left. Repeat these steps until the braid is complete.
   ▶ ≈9:18
10. 10
    Tuck both ends of the braid underneath to create a neat appearance, then carefully transfer to a parchment-lined baking sheet. Loosely cover and let rise for 30 minutes to 1 hour until roughly doubled in size. Meanwhile, preheat the oven to 350°F.
    ▶ ≈10:26
11. 11
    Whisk one egg white until foamy and gently brush it over the entire loaf with a soft brush, making sure to reach every nook and cranny for even browning. Optionally sprinkle sesame seeds or poppy seeds after brushing.
    ▶ ≈11:11
12. 12
    Bake at 350°F for 20 to 25 minutes until golden brown. Tap the bottom of the loaf—it should sound hollow, indicating the bread is fully baked.
    ▶ ≈11:45