How to Make The Best Braided Bread: Challah

Mix instant yeast with warm water and let it sit for 5-8 minutes.

In a small mixing bowl, mix bread flour with fine sea salt.

Transfer flour mixture to a stand mixer fitted with a dough hook.

Add yeast-water mixture and honey to the flour mixture in the stand mixer.

Add two whole eggs, four egg yolks, and vegetable oil to the mixer.

Mix on medium-low speed for 4-6 minutes until the dough is smooth.

Lightly grease a bowl and shape the dough into a ball, then place it in the bowl.

Cover and let it rise for 1 hour at 76 degrees Fahrenheit.

Perform light stretch and folds on the dough, then let it rest for another hour.

Separate the dough into four pieces for braiding, each weighing about 232 grams.

Shape each piece into a rectangle, then roll into strands about 13-14 inches long.

Braid the strands together.

Equipment Needed

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