Challah # 4 - Rich and Fluffy

Step 1: In a mixer bowl, combine water, yeast, egg yolks, oil , sugar- whisk together.

Step 2: Use the dough hook- add the flour and knead until a soft dough is formed , add more flour as needed- knead with a hook for a few minutes until the dough is very soft ( it should be slightly sticky).

Step 3: Remove from the mixer bowl and shape into ball, place into an oiled bowl and cover with plastic wrap.

Step 4: Let rise until doubled, fold down, then let rise until doubled again.

Step 5: Fold down again and divide into 2 pieces- one 2/3 size and the other 1/3 size.

Step 6: For the larger piece- divide into 3 pieces, roll into ropes on a floured board ( each rope should be about 14 ") - braid and place on a sheet pan lined with a silpat.

Step 7: Repeat the above with the smaller piece of dough and make a thinner braid-place this braid on top of the larger one.

Step 8: Oil a piece of saran wrap and place over the dough.

Step 9: Let rise until 1 1/2 size ( a bit less than doubled- an indent should spring back slowly)- brush with beaten egg, bake in a preheated oven for 20 minutes, turn the sheet around and bake for another 15 minutes - until an instant read thermometer reads 190F - if the top is browning too quickly, place a foil tent over.

Step 10: Remove from the oven and let cool on a rack.