Challah (yield: one 550g/1.2 lb loaf) 1/2 c (113g) water, warm 1.5 tsp (4.5g) instant yeast 2.25 c (315g) bread flour 2 Tbsp (25g) sugar 1 tsp (6g) fine salt 2 Tbsp (25g) oil 1 egg 1 egg yolk extra egg for the egg wash 1. Stir together the warm water and yeast and leave alone for a minute to let the yeast dissolve. 2. Add all the remaining ingredients and mix until the dough comes together. 3. Knead the dough until it has reached full gluten development. 4. Add the dough to a greased bowl, cover