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["Once the yeast is proofed, reduce the temperature on your Precise Heat Mixing Bowl to 90u00b0F (the ideal temperature for proofing dough) and add in the remaining ingredients. Stir everything together with the dough hook until a shaggy dough forms.", "Continue to knead the dough with the dough hook on low speed until it comes together into a smooth, soft and elastic dough. You may need to add more flour, about 1 tablespoon at a time, until the dough becomes the right consistency. Remove the dough, shape the dough into a ball and place it back in the bowl. Cover the bowl and let the dough rise at 90u00b0F for about 1 1/2 to 2 hours until doubled.", "Punch down the dough and divide it into six equal pieces. Roll out each piece into a rope about 16 inches long and 1 inch wide. Gather the ropes together at one end and squeeze to seal the seams.", "To braid the dough, take the farthest right rope and carry it over the two ropes next to it, then slide it under the middle rope, then carry it over the last two ropes. Lay the rope down so it is parallel to the rope next to it; it should now be the farthest left rope. Repeat until you have braided the entire loaf, re-centering the loaf as needed as it shifts left.", "Gather the ends of the ropes together and tuck under the loaf to seal. Carefully ""plump"" up the dough into a loaf shape, then transfer it to a parchment paper-lined baking sheet. Sprinkle the top of the loaf lightly with flour, then cover it with a clean kitchen towel. Let it rise again for about 1 hour.", "Heat the oven to 350u00b0F. Once the loaf is fully risen, brush the tops and sides generously with egg wash. This gives the baked loaf that beautiful dark brown color and golden sheen. Bake the challah for about 35 minutes until deep golden brown. Cool almost completely before slicing.", "Attach the KitchenAid(R) Precise Heat Mixing Bowl to a Pro Line(R) Series 7-Qt Bowl Lift Stand Mixer. Heat the Precise Heat Mixing Bowl to 110u00b0F. Let sit 5 minutes to preheat, then add water. Let sit 6 minutes to heat water.", "Use the dough hook to stir in yeast and 1 pinch sugar (from 1/4 cup sugar). Let sit 5 to 10 minutes until yeast mixture is foamy.", "Reduce heat of bowl to 90u00b0F. Add remaining sugar, 4 cups flour and salt. Stir with dough hook to combine. Add eggs and egg yolk. Stir until shaggy dough forms.", "Knead dough with dough hook on low speed 6 to 8 minutes, adding just enough remaining flour 1 tablespoon at a time until dough is smooth, soft, elastic and only slightly sticky. Remove dough, shape it into ball and place it back in the Precise Heat Mixing Bowl. Remove bowl from Stand Mixer; cover with lid and let dough rise in mixing bowl at 90u00b0F 1 1/2 to 2 hours until doubled in size.", "Punch down dough. Divide into six equal pieces. Roll each piece into 16-by-1-inch rope. Grab ropes together at one end and pinch to seal seams.", "To braid dough, take farthest right rope and carry over next two ropes, then slide under middle rope, then carry over last two ropes. Lay rope down so it is parallel to rope next to it; it should now be farthest left rope. Repeat until entire loaf is braided, re-centering loaf as needed as it shifts left.", "Gather ends of ropes together and tuck under loaf to seal. Carefully ""plump"" up dough into loaf shape, then transfer to parchment paper-lined baking sheet. Sprinkle top of loaf lightly with flour, then cover with clean kitchen towel. Let rise 1 hour until puffy.", "Heat oven to 350u00b0F. Whisk reserved egg white with 1 tablespoon water; brush egg wash generously over top and sides of loaf. Bake 30 to 35 minutes, rotating pan halfway through baking, until loaf is baked through and deep golden brown. Cool on cooling rack almost completely before slicing."]
