Challah

1 . Stage

In a small bowl or measuring cup, combine yeast and 3/4 cup lukewarm water. Let sit until foamy, about 5 minutes.

2 . Stage

In the large bowl of a stand mixer fitted with the dough hook, whisk flour and salt to combine. Add yeast mixture, eggs, egg yolks, oil, and honey. Beat on medium-high speed until a smooth dough forms and pulls away from sides of bowl, 5 to 10 minutes; dough will still be slightly sticky.

3 . Stage

Spray a large bowl with cooking spray. Transfer dough to bowl. Cover bowl and let dough rise until almost doubled in size, about 2 hours.

4 . Stage

Line 2 baking sheets with parchment. On a work surface, turn out dough and divide into 6 pieces. Roll each piece into an 18"-long rope about 1 1/2" wide. Place 3 ropes on a prepared sheet (you might have to arrange dough on a diagonal to fit). Pinch tops together and tuck under, lightly wetting your hands to help pinch together, if needed. Braid dough into 1 long rope. Pinch bottom ends together and tuck under braid. Repeat with remaining dough on second baking sheet.

5 . Stage

Cover dough with a kitchen towel and let rise until doubled in size, feels very soft and relaxed, and, when gently poked, an indention very slowly springs back, about 2 hours.

6 . Stage

Arrange racks in top and bottom third of oven; preheat to 350°. In a small bowl, whisk egg white, sugar, and 1 teaspoon water. Generously brush over risen dough.

7 . Stage

Bake bread, rotating trays from top to bottom halfway through, until golden brown, 30 to 35 minutes. Let cool to room temperature before slicing.