Challah Bread

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Add the water, olive oil, sugar, honey, 2 whole eggs and 2 egg yolks. Set the extra egg white aside in a small bowl.

Mix on low speed until the dry ingredients are moistened. Increase to medium speed and knead with the dough hook for 10 minutes or until the dough comes together in a smooth ball. The dough will be sticky. Scrape down the sides of the bowl as needed.

With floured hands, turn the dough out onto a lightly floured surface. Shape into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot for 1 hour 30 minutes.

Turn the dough out onto a very lightly floured surface. Divide into three equal pieces. Shape each piece into a ball.

With your hands, roll each piece of dough into a long strand about 16 inches (41 cm) long, slightly tapered towards the ends. Place the 3 strands of dough parallel to each other. Bring the strands together at one end, pinching them together and tucking them under to seal. Braid the strands, starting from the pinched end. To finish the braid, pinch the 3 ends together and tuck them under the bread.

Cover the bottom of an Oblong Casserole with an oval piece of parchment paper slightly larger than the bread. Carefully transfer the bread to the Casserole. Cover with the lid and let rise in a warm spot for 45 minutes.

Preheat the oven to 350°F (180°C).

Add a splash of cold water to the reserved bowl of egg white and whisk to combine. Remove the lid from the Casserole. Brush the top of the braided loaf with the egg white mixture and sprinkle with sesame seeds.

Transfer the Casserole to the oven and bake the bread, uncovered, for 40 to 45 minutes, until nicely browned. When cool enough to handle, transfer the bread to a wire rack and let cool completely before slicing and serving.