Braided Challah

In a large bowl, whisk together warm water, beaten eggs, oil, and honey. Add yeast and stir briefly. Add flour and salt. Mix with a wooden spoon until the dough comes together, then switch to hand-mixing. The dough will be soft and slightly sticky — richer and more pliable than lean bread dough from the eggs and oil. It should not pour but it will cling to your hands. Do not add extra flour yet — challah needs this initial softness.

Knead on a lightly floured surface for 10 minutes by hand, or 7 minutes on medium speed in a stand mixer with a dough hook. Enriched dough takes longer to develop than lean dough because the fat coats the gluten strands. The dough will begin tacky and gradually become smooth and supple. It is fully developed when the surface is silky, slightly shiny, and pulls away from your hands cleanly. The windowpane test: stretch a small piece — it should thin to a nearly translucent membrane.

Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap. Let rise in a warm spot (26–28 C) for 90 minutes until doubled. Challah dough rises more slowly than lean dough because of the oil and eggs, which inhibit yeast slightly. Patience is essential. Do not rush with extra heat — slow rising builds more complex flavor in the enriched crumb.

Gently punch down the dough and divide into 6 equal strands (or 3 for a simple braid). Roll each strand on a lightly floured surface into a rope 35–40 cm long, tapered at both ends. For a six-strand braid: lay strands parallel, pinch at the top. Number them 1 (far left) through 6 (far right). Move strand 6 over strand 1. Move strand 1 over strands 3 and 4. Move strand 6 under strand 4, then over strand 5. Repeat: always moving the far-right strand over the far-left, then the far-left strand over strands 3–4, the far-right strand under strand 4 and over strand 5. Pinch at the bottom and tuck both ends under. Lay on a parchment-lined pan. Cover and proof 45 minutes until visibly puffy.

Preheat oven to 190 C (375 F). Beat the egg yolk with 1 teaspoon water until smooth. Gently brush the entire surface of the proofed braid — get into all the crevices between strands. Apply two coats for a deeper mahogany. Bake for 30–35 minutes until deeply golden-brown. Check internal temperature: 88–90 C (190–195 F). If the braid is browning too fast on top after 20 minutes, tent loosely with foil. Cool on a wire rack at least 30 minutes before tearing.