Homemade Challah Bread

Instructions

1. Prepare the dough
   In a large bowl, mix the flour, sugar, yeast, and salt. Make a well in the center. In a separate bowl, whisk together the eggs, egg yolk, oil, warm water, and honey (if using). Pour the wet ingredients into the well and stir to combine until a shaggy dough forms.
2. Knead the dough
   Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. The dough should be soft but not sticky.
3. First rise
   Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for about 1.5 hours, or until doubled in size.
4. Shape the challah
   Punch down the dough to release air bubbles. Divide the dough into 3 equal parts for a simple braid (or 6 parts for a more complex braid). Roll each piece into a long rope, about 16 inches long. Place the ropes parallel to each other and pinch them together at one end. Braid the ropes, tucking the ends under when finished to create a neat loaf.
5. Second rise
   Transfer the braided loaf to a parchment-lined baking sheet. Cover loosely with a kitchen towel and let rise for another 45 minutes until puffy but not quite doubled in size.
6. Prepare for baking
   Preheat your oven to 350°F (175°C). When the challah has finished its second rise, gently brush the entire surface with the egg wash. Sprinkle with sesame or poppy seeds if desired.
7. Bake the challah
   Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If the bread is browning too quickly, tent it loosely with aluminum foil.
8. Cool and serve
   Allow the challah to cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature. Store leftover challah in an airtight container at room temperature for up to 3 days or freeze for longer storage.