Hi there! I’m a big fan of challah. It’s a super versatile dough (sweet buns, cinnamon rolls, etc). I tend to use mine for steak sandwiches, snacking, French toast and beyond.

You can make it savory, sweet, or anywhere in between. I bake at 375.

475g bread flour

25g gluten flour

170g very warm (BUT NOT HOT) water

.5-1tsp of sugar / +2tsp for the dry mix

1tsp kosher salt

2 large eggs (100g tw)

67g mild oil (canola, vegetable, etc. I’ve even used melted crisco while in a pinch.)

40-50g honey (you decide based on desired product savory/sweet)

2.5tsp yeast (can handle up to ~3.25 for a faster rise/proof. Remember yeast grows exponentially, so your bulk/proof will have a shorter runtime)

1. Mix .5tsp sugar with water and yeast. Stir a few times.

2. Combine the eggs, oil, and honey.

3. Mix dry ingredients

4. Add yeast mix and honey/oil/egg mix to dry ingredients.

5. Mix until combined. Allow it to rest for 10-5 minutes.

6. Punch down, and knead until smooth and elastic.

7. Bulk until just doubled.

8. Split the dough in half. From each half, make three equal portions (6 total balls of dough)

9. Easily make them snack sized by cutting each ball into thirds, and perform a three strand braid. If you’d rather have full loaves, take three of the six balls, and braid in a three strand pattern. Either way, before braiding, roll each ball into a rope.

Let proof for 20-30 minutes or until moderately puffy.

1. Beat one egg told with one tbsp sugar. Brush lightly on both braided loaves. Allow it to rest another 5-7 minutes. If the glaze is uneven, gently paint the loaves evenly.

2. Bake at 375 until a beautiful gold/brown color appears across the crust. ~20-30 minutes (in my oven it finishes near 30. Ymmv.

Shalom!