Challah bread

Ingredients

• Water

  Plain, clean water

  ¾ cup or 178g

• Canola oil

  2 tbsp or 28g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Wheat flour

  White, bread, enriched

  3 ½ cup or 480g

• Yeast

  Leavening agents, baker's, active dry

  1 tsp or 4g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Water

  Plain, clean water

  1 tbsp or 15g

• Salt

  Table

  1 tsp or 6g

Directions

1. Combine all ingredients in bread maker except egg yolk and tablespoon water. Set to dough setting. Check dough after a few minutes of mixing, dough should be soft and only slightly tacky. Add more flour or water to reach correct dough consistency. Let dough cycle complete the first rise, about 1 hour.
2. Alternatively mix in bowl by hand and hand knead or use stand mixer to knead. Knead about 10 minutes until smooth and elastic. Let rest 1 hour in greased covered bowl.
3. Punch down dough. Separate into 3 even pieces. Roll to 10 inch long ropes. Pinch edges together and braid dough. Pinch edges to seal. Place on greased cookie sheet. Cover with damp cloth and let rise in warm place 1 more hour.
4. Mix egg yolk with 1 tablespoon water, whisk until combined. Brush on top of risen bread dough. Sprinkle with poppy or sesame seeds if desired. Bake in 425 degree oven for 2t minutes or until top is golden brown and bread sounds hollow when tapped. Move cooked bread to a cooling rack. Enjoy once bread has cooled.