1. Activate the Yeast

In a small bowl, combine lukewarm water, yeast, and a pinch of sugar. Let sit for 5-10 minutes, until the yeast blooms and foams.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together 4 cups of flour, sugar, and salt. Create a well in the center.

3. Form the Dough Base

Add the eggs, egg yolk, and oil to the well. Whisk together in the center to form a slurry, then pour in the yeast mixture. Use a spatula to stir until a shaggy dough forms.

4. Knead the Dough

Attach the dough hook to your stand mixer and knead the dough on medium speed for 6-8 minutes, until it’s soft and smooth. If the dough is sticky, add more flour 1 tablespoon at a time.

5. First Rise

Dust the dough lightly with flour and shape it into a ball. Place it into a well-oiled bowl, cover with a clean towel, and let it rise for 2 hours, or until doubled in size.

6. Shape the Challah

Once risen, punch down the dough and divide it into three equal strands. Roll each strand into a long rope, then braid them together. Transfer the braid to a parchment-lined baking sheet.

7. Second Rise

Sprinkle the loaf lightly with flour, cover, and let it rise for another hour.

8. Bake

Preheat your oven to 350°F. Whisk the reserved egg white with 1 tablespoon of water and brush it generously over the challah. Bake for 30-35 minutes, rotating halfway through, until the loaf is golden brown.

9. Cool and Serve

Let the challah cool completely before slicing. Serve and enjoy!