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1
To proof the yeast, place the warm water in the bowl of a stand mixer and whisk in the yeast. Let it stand for about 10 minutes, or until a bubbly foam starts to form on the surface of the water.
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2
Add the flours, sugar, sea salt, whole eggs, egg yolk and olive oil to the yeast and mix on low until combined. Add a little more oil if the dough doesn't come together. Turn speed to medium and knead for 5-7 minutes until the dough become mostly smooth, stretchy and not sticky.
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3
Transfer dough to a lightly oiled bowl and cover. Place in a warm place, or in your oven with the light on to rise (about 1 hour). You want the dough to double in size.
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4
Press down on the dough to deflate and then cover and let it rise until doubled again (about 45 minutes).
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5
Pull off 1/3 of the dough (you can weigh this to be exact), set aside, and cover. Divide the remaining piece of dough into 3 equal balls.
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6
Roll each dough ball on a lightly floured surface until you have thin, round strips of dough that are equal in length. Pinch one end of the dough strips together and begin to braid, pinching the end together when finished.
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7
Divide the smaller piece of reserved dough into 3 balls and roll and create a second braid.
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8
Whisk the reserved egg white with the water and lightly brush the top of the large braid. Set the smaller braid on top of the larger bread.
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9
Line a baking sheet with parchment and lift the loaf on top. Cover the dough with a clean dishcloth and place the pan in a warm place for 30-45 minutes.
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10
Preheat oven to 375 F. Brush entire loaf with egg white and bake for about 30 minutes, or until the bread looks nice and brown on top. Remove from oven.
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11
Let the challah cool on a cooling rack until just barely warm. Slice and enjoy!
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12
Notes:
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13
1. Adapted from Confections of a Foodie Bride's challah recipe.
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14
2. Prep time includes allowing the dough to rise.
