1 cup lukewarm water
2 egg yolks
2 egg whites
2 tablespoons oil (I used vegetable)
3 tablespoons honey
4 1/2 cups bread flour
1 teaspoon salt
1 1/2 teaspoon instant yeast
sesame or poppy seeds ( optional )
Combine the water, eggs (except the 2 whites), honey and oil together in large bowl.
Wisk till they are well mixed.
Add two cups of flour, the yeast and salt.
Wisk together till well mixed.
Rest for 15 minutes, uncovered.
Add the remaning flour, half a cup at a time till the dough becomes firm enough to knead.
Turn it out onto a floured surface and knead it for 10 minutes or so adding flour by rounded tbl as needed.
Rub it with a small amount of oil and place it in a greased bowl, covered, to rise till doubled, 1-1.5 hours.
Once it's doubled turn it out onto a sheet pan lined with Reynolds parchment paper.
Cut it into three equal portions and roll them into 3 15 inch or so pieces.
Braid the bread, tucking the ends underneath when you are done.
Wisk the whites till they are foamy.
Brush some foam on the top of the braid.
Cover it and let it rise till doubled, about 1-1.5 hours.
Remove the cover, re-wisk the whites and brush another coat of foam onto the braid.
Sprinkle with seeds and bake for 20 minutes at 400 degrees.
After 20 minutes turn it around and cook it for another 10-15 minutes, at 375. It should be 190 on an instant read thermometer.
If it starts to get too brown at any point cover it loosely with foil.
Cool on a wire rack.
Pairs Well With
I had wanted to make some challah for a long time and finally got around to getting a recipe. This was a really, really good loaf of bread. It was eggy and slightly sweet, just like a challah is supposed to be and made awesome french toast.