This is a combo of Challah and Guyanese Plait Bread and can be adjusted to make either.
Challah is a traditional Jewish bread that boasts a rich history steeped in cultural and religious significance. Its origins can be traced back centuries, with roots deeply embedded in Jewish Sabbath and holiday traditions.
Measure out the flour and mix in the salt. Set aside.
In a large mixing bowl or in the bowl of a stand mixer, pour warm water and sprinkle yeast over it. Let it stand until the yeast softens and forms a creamy foam, approximately 5 minutes. If the yeast does not bloom, it is not good. It's time to buy new yeast.
Beat in the egg and egg yolks, honey or sugar, melted butter or oil. Mix in 3 1/2 cups of flour in increments until the dough comes together, creating a sticky dough.
Turn the dough out onto a lightly floured surface(or keep in the stand mixer), gradually adding the flour mixture as needed to reduce stickiness. Knead the dough until it becomes smooth and elastic(does not break when stretched), approximately 8-10 minutes.
Transfer the kneaded dough to a large, lightly-oiled bowl or pot, ensuring it is evenly coated. Cover with a damp towel and let it rise in a warm place until it doubles in volume, around 1 hour. It will take longer in a colder climate.
Punch down the risen dough to deflate it and turn it onto a lightly floured surface. If it is too soft, knead for a minute or two to tighten the dough.
Divide the dough into three pieces and roll each into a long rope or log, about 12 inches.
Pinch the top ends of the three ropes together securely (thick log in the middle) and braid them tightly. Choose to either leave it as a braid or form it into a round braided loaf by connecting and pinching the ends together to seal.
Place the braided dough on a greased baking tray. Cover it with a towel and let it rise for approximately 1 hour. Meanwhile, preheat the oven to 350 degrees F.
Once the dough has fully risen, beat the remaining egg, generously brush it over the dough, and optionally sprinkle with sesame seeds.
Bake in the preheated oven until the bread turns golden brown, usually around 30 minutes.
Allow the baked bread to cool on a wire rack for at least one hour before slicing