Challah Bread (6 Braid Tutorial)

Dough

1. In a small bowl mix instant yeast with warm water (95°F). Let it sit for 5-8 minutes.
2. In a stand mixer fitted with a dough hook add bread flour and salt. With your mixer on low, pour in yeast mixture along with honey, 2 whole eggs, 4 egg yolks and vegetable oil. Mix on medium-low speed, scraping the sides if necessary for 4-6 minutes.
3. Lightly grease a medium sized bowl and shape dough into a ball and cover with plastic wrap or a damp towel. Place somewhere warm for 1 hour.
4. Remove cover and take the far side of the dough and pull it upward and toward yourself, within the bowl, while pressing it down. Turn the bowl 90° and repeat, pulling and folding a total of 4 times. Flip it over seam side down. Cover again and let it rest again for 1 hour.
5. Divide dough into 6 equal pieces, each weighing about 160 grams give or take. Shape each piece into a rough rectangle (mine look like a hot dog bun), cover and allow to rest for 15 minutes.
6. Dust a clean work surface with flour and gently roll out your dough into 18-inch ropes (keeping others covered with damp towel) starting from the middle and working your way out to taper off the edges. If the ropes shrink as you try to roll them, let rest covered for 5 minutes to relax the gluten.

Braiding

1. Lay out your 6 ropes and pinch all together firmly, joining the strands together at the one end. Separate the ropes into 3 sets of 2. Move 2 to the left, keep 2 in the center and move 2 to the right (see 1st image second row above).
2. Counting Left to Right, move rope 4 up and over rope 3 in the center (2nd image, 2nd row above).
3. Move rope 3 up and over ropes 5 and 6 to the right, moving 5 and 6 to the center and rope 3 should be on the outside right (3rd image 2nd row above).
4. Move rope 4 under ropes 1 and 2 to the left, moving 1 and 2 to the center and rope 4 should be on the outside left (see 1st image row 3 above).
5. Next move the 2nd set of 2 in the center up and over the 1st set of 2 in the center (see 2nd image 3rd row above).
6. At this point you should have 1 rope on the left, 2 sets of 2 in the center and 1 rope on the right.
7. Lift left single rope over left set of 2 ropes in center, moving left set of 2 ropes to the far left (3rd image 3rd row above).
8. Lift right set of 2 ropes up and over right single rope, pulling right single down to center and over single other center rope (3rd image 3rd row above).
9. Continue this pattern until all the dough is braided. When you’re done braiding, pinch all of the edges together and push that edge underneath the loaf.

Egg Wash and Proof

1. On a parchment paper lined baking sheet, place your braided loaf and brush all over with half the egg wash. Set aside in a draft free area to proof and let it rise, uncovered, for 2 hours.

Baking

1. Heat your oven to 375°F and brush your loaf one last time with remaining egg wash and sprinkle with sesame seeds. Place loaf in the oven and immediately reduce the temperature to 325°F and bake for 45-50 minutes or until a rich, golden brown.
2. Let cool at least 1 hour before slicing.