Challah Braided Bread

Challah is a simple braided bread with a tender crumb.  Makes great toast!  

Challah Braided Bread

Adapted via King Arthur Baking

Dough

2 1/4 tsp active dry yeast
3/4 cup (170g) warm water
1/2 teaspoon + 2 tablespoons (25g) sugar
3 3/4 to 4 cups (454g to 482g) all-purpose flour
1 tsp kosher salt
2 large eggs
1/3 cup (67g) sunflower oil (or other vegetable oil)
2 tbsp (43g) honey (or sub sugar, molasses)

Topping optional

1 large egg yolk, lightly beaten
1/4 tsp kosher salt

1. Combine yeast, warm water, and 1/2 teaspoon of sugar in a small bowl. Let sit for 5 minutes, until foamy on top.  In a large mixing bowl combine flour, salt, and remaining 2 tablespoons sugar. In another bowl, whisk the eggs, oil, and honey.  When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead until you have a smooth and slightly sticky dough, 7 to 10 minutes, adding more flour as necessary.

2. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it sit at room temperature until doubled in size, 1 1/2 to 2 hours. Alternatively, refrigerate overnight and then let sit at room temperature for about 1 hour before shaping.
   
   Line a baking sheet with parchment paper. Pat the dough out into a long rectangle, roughly 3" x 12". Cut the dough into three long, skinny rectangles and roll them out a bit to get three long logs. Pinch them together at one end and then braid the logs, pinching them together at the other end. Transfer the loaf to the baking sheet and let it rise, covered, at room temperature for 30 minutes, until slightly puffy.
   
   Preheat the oven to 375°F. Brush the loaf lightly with the egg wash and sprinkle with sea salt. Bake until the loaf is golden brown and has an internal temperature of 190°F about 30 minutes.
   
   Remove the loaf from the oven, and cool it on a rack before slicing. Store leftovers at room temperature for several days; freeze for longer storage.