Classic Braided Challah Bread

1. Make Flour Paste

In a microwave-safe bowl, whisk together 1/2 cup of water and 3 tablespoons of bread flour. Microwave this mixture for about 40 to 80 seconds, watching closely until it thickens to a stiff, smooth, pudding-like consistency. This step is crucial as the paste will help keep your challah moist.

2. Prepare the Dough

In the bowl of a stand mixer fitted with a dough hook, combine the flour paste, 1 large egg plus 2 egg yolks, 1/4 cup of water, and 2 tablespoons of vegetable oil. Add 2 3/4 cups of bread flour and 1 1/4 teaspoons of instant yeast. Mix on low speed for about 3 to 4 minutes until the ingredients are well combined. Let the dough rest for 20 minutes to allow the flour to hydrate fully.

3. Add Sugar and Salt

After resting, add 1/4 cup of sugar and 1 teaspoon of salt to the dough. Mix on medium speed for about 9 minutes. The dough will become firm and dry, which is the texture you're looking for. This extended mixing ensures the dough develops good gluten structure, resulting in a strong, elastic dough.

4. Knead and Let Rise

Transfer the dough to a lightly floured surface and knead it by hand for a few minutes. Spray a bowl with vegetable oil spray, place the dough in the bowl, and cover it with plastic wrap. Let the dough rise in a warm place for about 1.5 hours, or until it has doubled in volume.

5. Deflate and Divide

Once the dough has risen, press it down gently to deflate it and transfer it to a clean counter. Divide the dough into three equal pieces. Roll each piece into a rope about 18 inches long.

6. Form the Braid

To form the braid, arrange the ropes in a cross shape on the counter. Firmly press the ropes together at the center to seal. Lift the top rope and bring it over the center, then lift the bottom rope and bring it over the new center. Repeat this process, alternating sides, until you reach the ends of the ropes. Pinch the ends together and tuck them under the loaf to give it a neat finish.

7. Second Rise

Transfer the braided dough to a rimmed baking sheet lined with parchment paper. Cover it loosely with plastic wrap and let it rise for about 3 hours, or until the dough doesn't spring back fully when gently pressed with a finger.

8. Prepare Egg Wash

About 30 minutes before you plan to bake, prepare the egg wash by whisking together 1 large egg with a pinch of salt. Preheat your oven to 350 degrees Fahrenheit.

9. Bake the Challah

Just before baking, brush the risen loaf with the egg wash. If you like, sprinkle the top with sesame seeds or poppy seeds. Bake the challah in the preheated oven for 35 to 40 minutes, until it is a deep golden brown and has an internal temperature of about 195 degrees Fahrenheit.

10. Cool the Challah

Once baked, transfer the challah to a wire rack to cool for at least 2 hours before slicing. This cooling period allows the bread to set properly, ensuring a perfect texture.