Challah Bread

1. Activate the Yeast

In a small bowl, whisk together warm water, instant dry yeast, and a teaspoon of honey. Let the mixture sit until it becomes frothy, about 5 minutes.

2. Combine Wet Ingredients

Place egg yolks, remaining honey, and olive oil into the bowl of a stand mixer and beat until well combined.

3. Prepare Dry Ingredients

Stir together bread flour and kosher salt in a separate small bowl.

4. Knead the Dough

Pour the yeast mixture into the stand mixer bowl with egg mixture, then gradually add the flour mixture. Knead the dough for about 5 minutes, until it is smooth and begins to pull away from the sides of the bowl.

5. First Rise

Coat a medium bowl with olive oil, place the dough inside, cover with plastic wrap and a towel, and let it rest for 2 hours, until it doubles in size.

6. Punch Down and Rest

Gently punch down the risen dough, divide it into sections, and let them rest for 15 minutes on a parchment-lined sheet pan.

7. Second Rise

Braid the dough into loaves and let them rise on the sheet pan for another 1½ to 2 hours.

8. Egg Wash

Preheat the oven to 375ºF and prepare the egg wash by whisking together an egg yolk with water. Brush the mixture over the loaves.

9. Bake the Challah

Bake the loaves for 8 minutes, rotate the pan, and bake for another 8 minutes until they are golden brown and reach an internal temperature of 200ºF.

10. Cool Down

Let the challah cool on the baking pan before slicing to allow the structure to set.