>> title: Challah
>> category: Breads
>> tags: bread, jewish, eggs, honey, braided
>> counters: Bakery, Deli
>> aka: challa, hallah, egg bread, braided egg bread
>> pairs-with: chicken-noodle-soup
>> servings: 12
>> time: 4 hr
>> slack: narrow — proof only until the braid holds a fingerprint slowly; past that the six strands lose their definition and bake into one round bulge

>> step: stir, stand 10 min
Stir @warm water{3/4%cup}(180 mL) with @honey{1/4%cup}(85 g) and @instant yeast{2 1/4%tsp}(7 g), then let stand ~{10%min}.

>> step: beat in
Beat @eggs{2%large}, @egg yolks{2%large}, and @vegetable oil{1/3%cup}(75 mL) into @&(~1)yeast mixture{}.

>> step: add flour and salt, knead 10 min
Add @bread flour{4 1/4%cup}(570 g) and @table salt{2%tsp}(12 g) to @&(~1)egg mixture{}, then knead ~{10%min}.

>> step: cover, rise until doubled
Cover @&(~1)dough{} and rise until doubled, ~{1 1/2%hours}.

>> step: braid six strands, proof 1 hour
Braid @&(~1)dough{} into a six-strand loaf and proof ~{1%hour}.

>> step: brush, seed, bake 350°F 30 to 35 min
Brush @&(~1)loaf{} with @beaten egg{1%large}, sprinkle with @sesame seeds{1%Tbs}, and bake at 350°F for ~{35%min}.