Challah

Whisk the bread flour, instant yeast and kosher salt until homogenous.

Whisk the eggs, egg yolk, honey and oil until homogenous and dump onto the dry.

Add 125 g of room temperature water and bring together with a paddle or dough hook.

Knead about six minutes in a stand mixer, or 10 to 15 minutes by hand, until it passes the windowpane test.

Proof in an oiled covered bowl about 45 minutes at room temperature, until puffed by about 50%.

Divide by weight into six equal pieces, keeping them under plastic wrap.

Pat each piece into a rectangle, roll tightly into a log, seal, and roll out to a torpedo about 14 inches long, thick in the centre and tapered at the tips.

Fan the six logs out with the ends touching, three on each side, press the ends together with the heel of your hand and braid.

Pinch and tuck the ends under the loaf, place on a parchment lined baking sheet and brush thoroughly with beaten egg.

Cover loosely with oiled plastic wrap and proof at room temperature until doubled.

Brush thoroughly with beaten egg a second time.

Bake at 375F, preferably with convection, for 18 to 20 minutes, rotating halfway, until browned and 200 to 210F at the thickest point.

Cool on a rack, about four hours to cool completely.

Variation: make one large loaf from one batch instead of two small, and bake at 350F for 25 to 30 minutes.