Traditional Steam-Baked Challah

In a large bowl, whisk together the water and yeast until dissolved.

Add about 1/3 of the flour to the bowl with the yeast-water mixture. Add the sugar, oil, egg yolk, and salt. Stir until homogenous and soupy. Add another 1/3 of the flour. Mix until it gets little tougher than before. Add the remaining flour and mix until you cannot mix any longer. Transfer the dough to a lightly floured counter and knead by hand until smooth and elastic, at least 12 minutes.

Transfer to a clean large bowl. Cover and let rise in a warm place until doubled in size, 2 to 3 hours.

Divide the dough into 4 pieces and roll each into 12-inch-long strands. Braid, following the directions in the video. Let rest for 30 minutes before baking.

Divide the dough into 6 pieces and roll each into 12-inch-long strands. Braid, following the directions in the video. Let rest for 30 minutes before baking.

While the braided loaf rests, heat the oven.

Transfer to the oven and bake until fully cooked, 30 to 35 minutes.

Leave the bread in the oven as the heating unit changes. Continue to bake until the top is crisp, about 5 minutes.

Let cool completely before serving.