Challah Bread

1. 1

   ["In a small bowl, dissolve yeast and 1 1/2 tbsp sugar in 2 cups warm water (110u00b0). Cover and set aside for 10 minutes or until bubbles form. In the bowl of a stand mixer fitted with dough hook, combine flour, remaining 3/4 cup sugar, oil, salt, 1 whole egg, and 1 egg white. Mix on very low speed.", "With mixer running, slowly add 1/2 cup warm water and continue to knead for 5 minutes.", "The dough should feel soft and not too sticky. Transfer dough to an oiled bowl, cover with a towel, and allow to rest in a warm place for 1 hour or until it has doubled in size. Punch down the dough, cover it, and let it rise again in a warm place for 30 minutes.", "Coat two 8"" cast-iron skillets with nonstick cooking spray.", "Turn dough out onto a lightly floured surface and divide into 8 equal balls. Roll each ball into a strand about 12"" long. Weave 2 horizontal and 2 vertical strands to form a hashtag. Braid strands, moving right to left, always taking the strand underneath and crossing it over the next strand until a circle has formed. Repeat to form second challah.", "Tuck remaining ends under, and place each challah in one of the prepared cast-iron pans.", "In a small bowl, beat together remaining egg yolk and 1 tsp water; brush top of each challah with egg wash.", "Set pans in a warm place; allow dough to rise, uncovered, for 1 hour or until doubled in size. Preheat oven to 350u00b0.", "Bake for 35-40 minutes, until golden brown. Let cool before serving."]

* Per serving · 4 servings · Values may vary.