Reliable & Fluffy Challah Recipe

Finally, a reliable challah recipe. One egg, two yolks, half a cup of lukewarm water, and two tablespoons of vegetable oil to a stand mixer with a whisk attachment. Two and a quarter teaspoons of yeast, 370 grams of flour. Mix for three to four, rest for 20. Add a quarter cup of sugar, a teaspoon of salt, and run on medium speed for nine minutes. Then quickly hand knead the dough to make sure it doesn't stick to the counter. Lightly oil the bowl and dough. Cover and rise for an hour and a half until it just about doubles in size. Punch down the dough to remove air bubbles and split it into four pieces. These will become your braid strands. I prefer a four-strand challah, and I roll the ropes into 16-inch long pieces. I think it makes the perfect size challah for French toast the next day. Check out the blog if you want to make this unconventional four-strand braid. Put it on two baking sheets topped with a silicone baking mat. Cover it. I like to use a garbage bag for this. And prove it this time for three hours until it doubles in size. Heat your oven to 350, and now we're gonna add an egg wash. All I use is one egg. You can add a splash of water if you'd like. Bake it for 35 to 40 minutes. The important thing is that the internal temp reads 190 degrees Fahrenheit, or about 88 Celsius. Let it rest for 30 minutes and enjoy.