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1
Proof the yeast.
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2
In your stand mixer bowl, combine the following ingredients.
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3
Make sure the water is lukewarm.
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4
Test water against the back of your hand.
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5
Too much heat will kill the yeast.
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6
Leave in bowl for about 5 minutes, or until the yeast is foamy, like a beer's head.
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7
Add the following, then whisk until egg yolks are incorporated.
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8
Set your bowl on the mixer with the dough hook attachment.
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9
Add the flour and salt.
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10
Set mixer on the slowest setting then set to second to slowest.
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11
Let mixer do its thing and incorporate the ingredients together and knead the dough.
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12
Depending on the humidity, you may have to add several tablespoons of flour.
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13
The dough should be a little bit tacky, like the adhesive on the back of a Post-It.
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14
When the dough is on your hook and the sides of your bowl is clean, it's time for hand kneading.
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15
Turn on your oven to the lowest setting (120 to 170F F), then turn it off once it reaches the temperature.
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16
Dust your surface with flour, and knead dough until it springs back slowly when you poke it with your finger.
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17
Roll the dough into a neat ball.
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18
In your mixer bowl, add two or three tablespoons of olive oil.
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19
Using your kneaded dough, spread the oil around the bowl and lightly coat the dough with oil.
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20
Cover the bowl with plastic wrap or a damp towel, and keep in the oven for the first rise for about 1 hour.
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21
Clean your workspace.
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22
Line a baking sheet with parchment paper and set aside.
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23
Take the bowl out of the oven.
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24
The dough should be double in size or more after an hour.
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25
Punch the dough down and cover.
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26
Place back in the oven for another 1 hour for the second rise.
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27
After the second rise, take dough out of the bowl on your lightly floured work surface.
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28
Punch the air out of the dough, then roll into a tight log.
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29
Preheat oven to 375F Fahrenheit.
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30
Form the dough into your preferred shape.
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31
Challah is traditionally braided, but you can shape the dough to any shape that works for you.
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32
For braiding instructions, look up The Bread Kitchen's braiding instructions on YouTube.
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33
Put the braided dough on the baking sheet lined with parchment paper.
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34
Brush with egg, then lightly cover with plastic wrap.
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35
Let formed bread dough rise for 30 minutes to an hour.
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36
Before putting back in the oven, brush with the remaining egg wash, then sprinkle sea salt.
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37
You can also sprinkle poppy or sesame seeds.
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38
Bake at 375F Fahrenheit until bread registers at 175F Fahrenheit inside for 30 to 45 minutes.
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39
Times may be shorter for smaller loaves.
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40
Cool on cooling racks, covered with a tea towel.
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41
Slice with a serrated knife and enjoy!
