Challah (yield: 1 550g/1.2 lb loaf)

1/2 c (113g) water, warm

1.5 tsp (4.5g) instant yeast

2.25 c (315g) bread flour

2 Tbsp (25g) sugar

1 tsp (6g) fine salt

2 Tbsp (25g) oil

1 egg

1 egg yolk

extra egg for the egg wash

1. Stir together the warm water and yeast and leave alone for a minute to let the yeast dissolve.

2. Add all the remaining ingredients and mix until the dough comes together.

3. Knead the dough until it has reached full gluten development.

4. Add the dough to a greased bowl, cover, and let rise until doubled in size (about 1.5 - 2 hrs).

5. Deflate the dough and divide into six equal pieces (roughly 90g each).

6. Roll each piece into a rough cylinder, cover, and let rest for 10 minutes.

7. Roll each cylinder so that it is larger in the middle and tapered on the ends.

8. Braid the challah.

9. Brush with oil to prevent the dough from drying and developing a skin. Let rise until a slight indent in the dough springs back slowly and halfway (about 1.5 - 2 hrs)

10. Brush with egg wash and bake at 375F for 25-30 min or golden brown.