Challah

• 3 1/4 cups all purpose flour
• 2 1/4 teaspoons instant yeast
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 3 large eggs
• 4 tablespoons butter, melted
• 1/2 cup water

1. Whisk together the flour, yeast, sugar, and salt.
2. Mix together 2 whole eggs and 1 egg yolk, butter, and 1/2 cup of the water in a stand mixer with a dough hook.
3. Slowly add the flour mixture.
4. Raise the speed to medium.
5. Continue to knead for 5 minutes until elastic.
6. Add additional flour if the dough is too sticky.
7. Lightly oil the ball of dough and lightly cover it.
8. Let it double in size for about 90 minutes.
9. Punch down the dough, releasing the air.
10. Let the dough double in size again.
11. Transfer the dough to a floured workarea.
12. Separate a third of the dough.
13. Split both pieces of dough into three pieces.
14. Roll all 6 pieces out to about 14 inches.
15. Braid the three larger strands together and pinch the ends.
16. Place the braid on a baking sheet lined with parchment paper.
17. Mix together the remaining egg white and a tablespoon of water.
18. Brush the braid with about half off the egg wash.
19. Repeat the process to braid the smaller strands.
20. Place the smaller braid on top of the larger braid and pinch both ends together.
21. Loosely drape plastic wrap over the loaf and let rise until puffy, about 45 minutes.
22. Brush the entire loaf with the remaining egg wash.
23. Bake at 375 for 30-40 minutes.
24. Let cool completely.