Challah from Basics with Babish

Make the bread dough: Combine the flour, yeast, and salt in the bowl of a stand mixer. Using a tiny whisk, mix the ingredients until the yeast and salt are well distributed.

In a separate bowl, combine the water, eggs, egg yolk, honey, and oil. Use a tiny whisk to thoroughly combine.

Add the wet ingredients to the dry and begin mixing the dough together on low speed, 3 to 5 minutes.

Once the dough has come together, increase the speed to medium-high and knead the dough until smooth, elastic, and passes the windowpane test, 6 to 8 minutes. Alternatively, knead by hand for 10 to 15 minutes.

Remove the dough from the bowl and lightly grease the sides of the mixing bowl. Return the dough to the bowl and cover with plastic wrap. Proof the dough at room temperature until risen by about 50 percent, 45 minutes to 1 hour.

Divide the dough into 6 (150g) pieces. Shape the dough pieces into roughly rectangular pieces, then starting from the outside edge, roll the dough toward you to form a log. Make sure to press out any excess air bubbles or pockets in the process. 

Roll the logs into 14-inch-long strands. Braid into a 6-strand loaf and place on a parchment-lined sheet pan.

In a small bowl, whisk together the egg, egg yolk, and salt until smooth.

Brush the the braided loaf with the egg wash, then cover with loose greased plastic wrap.

Transfer to the oven and turn it on. Let the dough proof in the oven until doubled in size, 60 to 75 minutes. The dough should only spring back halfway when gently poked. Remove from the oven.

Brush the proofed loaf with egg wash once more.

Transfer to the hot oven and bake for 10 minutes.

Continue to bake until deeply browned and baked through, 10 to 12 minutes.

Let cool on a wire rack before slicing and serving.