Challah Egg Bread

3 hours prep time

Makes 840 g

loaf

2 tsp {12 g}

salt

600 g

flour

2 tsp {8.0 g}

yeast

240 ml {240 g}

water

50 g

sugar

50 g

oil

{100 g} 2

eggs

{33 g} 1

yolk, reserve whites for egg wash

Mix for 6-8 minutes, add flour if necessary to prevent stickiness.

Ferment 1 1/2 hours Divide into 3 ropes and braid, tucking ends under and in.

Proof for 1 hour.

Brush generously with

{33 g} 1

egg white + 1 T water, well beaten

Bake 30-35 m @ 350F/176C until 190F/87C. Well browned.