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In a large bowl, combine 1 c of the AP flour, the yeast, and 1 cup of warm water thoroughly. Cover with plastic wrap, and let stand for 1 hour at room temperature.
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Add the eggs, honey, and avocado oil straight to the flour/yeast mixture. Mix well. Add the remaining AP flour, bread flour, and kosher salt to the bowl.
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Mix until all ingredients are combined, and a shaggy dough ball forms. Turn the dough out onto a floured surface, and knead for 2-3 minutes until the surface of the dough is smooth, and you form a nice ball.
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Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours at room temperature, or until doubled in size.
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Remove the dough from the bowl, and cut in half. There are several ways to braid/shape the loaves. I typically like the 4-strand, and the baking times may vary depending on your braid. Cut each half into 4 equal pieces.;Form each piece of dough into a ball. Roll each ball into a rope 12" long, tapered at the ends. The ropes should be chubby. Braid the dough into a 4-strand loaf.;Preheat the oven to 350*F.
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Place the braided loaves on a parchment-lined baking sheet. Cover very loosely with plastic wrap, or a cut-open plastic grocery bag (less clingy). Let rise at room temperature for about 40-45 minutes, depending on the temperature of the room;Combine beaten egg and water. With a pastry brush or paintbrush, brush the loaves with egg wash and sprinkle sesame seeds.
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Bake at 350*F for 28-30 minutes or until dark golden brown.
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Allow to cool on baking rack.
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*Optional - just before serving, warm the Challah in 350*F oven for 10 minutes, it's amazing!