Fluffy Honeyed Challah

Directions

1. To activate the yeast
2. Stir together the yeast, sugar, and lukewarm water in the bowl of your stand mixer, fitted with the dough hook
3. Let the mixture sit for 5-10 minutes or until it looks frothy

1. To make the dough
2. Beat the eggs in a small bowl with a fork
3. Turn the mixer on low and slowly add the eggs to the yeast mixture while the mixer is running
4. Continue to run the mixer on low, and add the oil, honey, sugar, and salt
5. With the mixer running, add about 260 grams (2 cups) of the flour and mix until incorporated
6. Stop the mixer and add another 260 grams (2 cups) of the flour and mix until incorporated
7. Stop the mixer, scrape down the bowl if necessary, and add another 260 grams (2 cups) of the flour and mix until incorporated
8. It can come together as a dough at this point, but if it's still too wet, add an additional flour about 1/4 cup at a time and mix thoroughly before adding more. The dough is done when it is no longer sticky and smooth (you may need to switch to a kneading on a flat surface towards the end).
9. Lightly oil the inside of a large, clean bowl with vegetable oil and move the dough to the bowl
10. Cover with plastic wrap and let rise in a warm place for an hour or until doubled in size
11. Punch down the dough, recover, and then let rise for another hour, or until doubled in size
12. When you have completed the second rise, line a baking sheet with parchment paper or siplat and lightly flour the surface
13. Beat an egg with a little bit of water to prepare the pre-freeze egg wash
14. Separate the dough in half and braid two loaf (my favorite instructions for a 4-braided challah are here: http://toriavey.com/how-to/2010/08/challah-bread-part-2-how-to-braid-challah/ but you can also do a normal 3 strand braid)
15. Place the loaves on the prepared pan and brush each loaf with egg wash
16. Tightly cover the entire pan with plastic wrap and place in the freezer overnight or up to 5 days
17. The morning you want to bake the challah, unwrap the loaves, drape plastic wrap loosely over them, and place the loaves in the fridge for 4-5 hours and then on the counter or 2-3 hours. They will re-rise and look big and fluffy
18. Preheat the oven to 375 degrees F
19. Beat the yolk to prepare the post-freeze egg wash
20. When the oven is preheated, brush the loaves with the egg yolk and sprinkle on any toppings
21. Bake for 30-40 minutes until golden brown or the internal temperature reaches 190 degrees F