This challah has so many things going for it: the dough is very easy to work with, the braids are gorgeous, and the fine-crumbed texture is to die for. There’s just a little sugar in this egg-rich dough, which means it works just as well for sandwiches as well as for bread pudding. My favorite use is in French toast! You might want to save this recipe for a weekend, because the first step requires an overnight rest in the refrigerator—it takes a little longer but gives the bread a more complex flavor.

　　

Ingredients

makes two 1-pound braids

　　

Sponge

3/4 cup warm water (about 100°F)

　　1/4 ounce (2 1/4 teaspoons) active dry yeast

　　3/4 cup plus 2 tablespoons (4 ounces) all-purpose flour

　　1/2 teaspoon sugar

　　

Dough

4 cups (1 pound 2 ounces) all-purpose flour, more as needed

　　1/4 cup plus 1 tablespoon sugar

　　3 tablespoons grapeseed or other neutral oil, plus more for the bowl

　　2 1/4 teaspoons kosher salt

　　3 large whole eggs

　　2 large egg yolks (save the whites for the garnish)

　　

Garnish

1 or 2 egg whites, lightly beaten

　　1/4 cup poppy or sesame seeds (optional)

　　

Day 1, make the sponge

Step 1

In a medium bowl, whisk together the water and yeast. Add the flour and sugar and mix until just combined. Cover the bowl loosely with plastic wrap and refrigerate overnight; the next day, the sponge should be bubbly and doubled in size.

　　

Day 2, make the dough

Step 2

Put the sponge in the bowl of a stand mixer fitted with a dough hook. Add the remaining dough ingredients and mix on low speed until smooth and elastic, about 10 minutes. (The dough should clean the sides of the bowl after a couple of minutes; if it clings to the sides, add a tablespoon or two of flour.)

　　

Step 3

Coat the inside of a large bowl with oil. Shape the dough into a ball and transfer to the bowl, turning it a couple of times to coat. Cover with plastic wrap and put the bowl in a warm, draft-free place. Let rise until doubled in size, about 1 1/2 hours.

　　

To make the braids and garnish

Step 4

Punch down the dough and turn out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 4 1/2 ounces each) and using a light touch, roll each piece into a very loose ball. Cover the balls with plastic wrap to keep them from drying out. Take out one ball and roll into a 9-inch-long rope, tapering the ends slightly. Re-cover with plastic wrap and roll out the remaining balls in the same way.

　　

Step 5

Line a large rimmed baking sheet with parchment or a nonstick liner. Braid the ropes as follows. As you reposition each rope, pull very gently to elongate it slightly.

　　

Step 6

Take out 4 of the ropes and press them together at one end.

　　

Step 7

Take the first (far left) rope, cross over the middle, and put down between the third and fourth ropes.

　　

Step 8

Take the fourth (far right) rope, cross over the middle two, and put down between what are now the first and second ropes.

　　

Step 9

Then cross the middle two ropes over each other, right over left.

　　

Step 10

Repeat the process and continue until you reach the end. Pinch each end to seal and tuck under.

　　

Step 11

Repeat with the remaining 4 ropes. Place the braids on the lined baking sheet and cover loosely with plastic wrap. Let rise in a warm place until doubled in size, at least 1 hour.

　　

Step 12

Meanwhile, position a rack in the center of the oven and heat to 375°F.

　　

Step 13

When the braids have finished rising, brush with the reserved egg whites and sprinkle with the poppy or sesame seeds.

　　

Step 14

Bake the braids for 10 minutes, then lower the heat to 350°F. Continue to bake until the crust is dark golden brown and it sounds hollow when you tap the bottom of the loaf, 15 to 17 minutes longer. (Rotate the pan if the browning seems uneven.)

　　

Step 15

Let cool completely on a rack.

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