Challah (Braided Jewish Egg Bread)

Method

1. 1Make the dough. Whisk flour, yeast, sugar, and salt together in a large bowl or stand mixer bowl. In a separate bowl, whisk together 2 eggs, the egg yolk, oil, honey, and warm water until smooth. Pour the wet ingredients into the flour mixture and mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 8 to 10 minutes, or in a stand mixer with a dough hook on medium speed for 6 to 8 minutes, until the dough is smooth, soft, and slightly tacky. It should spring back slowly when pressed with a finger.
2. 2First rise. Shape into a ball and place in a lightly oiled bowl. Cover tightly with cling film and leave at room temperature until doubled in size — 1.5 to 2 hours. Alternatively, refrigerate overnight (8 to 16 hours) for more complex flavor. If refrigerated, bring to room temperature for 30 minutes before shaping.
3. 3Divide and braid. Punch down the risen dough. Divide into 3 equal portions for a three-strand braid (or 6 for a six-strand, which requires practice but creates a more dramatic loaf). Roll each portion into a long rope about 50 to 55 cm, slightly thicker in the center and tapered at the ends. Lay the three ropes side by side and pinch firmly at the top. Braid in the classic over-under pattern — right strand over center, left strand over new center, repeat — to the end. Pinch the bottom ends firmly and tuck both ends neatly under the loaf to prevent unravelling. For round Rosh Hashanah challah: coil the entire braided rope in a tight spiral and tuck the end underneath.
4. 4Second rise and egg wash. Transfer the braided loaf to a parchment-lined baking sheet. Cover loosely with cling film and leave at room temperature until noticeably puffed and marshmallow-soft — 45 to 60 minutes. About 20 minutes before the rise is complete, preheat the oven to 180°C (350°F). Beat the remaining egg with 1 tbsp water. Brush the risen challah generously with egg wash, making sure to reach into every crevice of the braid. Sprinkle with sesame or poppy seeds if using.
5. 5Bake. Bake for 30 to 35 minutes until the crust is a deep, burnished golden-brown and the internal temperature reaches 88 to 90°C (190°F). Halfway through, rotate the baking sheet and brush any pale areas with a second coat of egg wash — two applications of egg wash produce the characteristic deep, lacquer-like sheen that distinguishes challah. Transfer to a wire rack and cool for at least 30 minutes before slicing. Challah is best eaten within 2 days; day-old challah makes exceptional French toast and bread pudding.