Dough:
3/4 cup water (5.5 fl. oz)
2 1/4 tsp instant yeast (0.25 oz)
3 cups Bread Flour (13.5 oz)
4 egg yolks
2 tbsp sugar (1 oz)
2 tsp salt
3 tbsp vegetable oil (1.3 oz)
French toast
3 eggs
1/2 cup Heavy Cream (or milk)
1/2 tsp Cinnamon
Pinch of Nutmeg
1/2 tsp Vanilla
1/4 tsp Almond Extract (optional)
Toppings: Mixed Berries, Maple Syrup, Powdered Sugar, etc.
Directions:
Place the water in a bowl, sprinkle with the yeast and sugar, and stir to combine. Let stand until mixture is frothy.
Add in the flour, salt, eggs, yolks, and oil. Mix with a wooden spoon to form a shaggy dough.
Knead the dough for 10 minutes by hand or 6-8 min on low speed with a dough hook. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.
Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise for about 1-2 hours or until doubled in bulk.
Divide the dough into 3 pieces, roll each piece of dough into a long rope. Gather the ropes and squeeze them together at the very top. Braid the ropes together like braiding hair.
Line a baking sheet with parchment paper. Cover with a clean kitchen towel. Let rise in a warm place for about 1 hour.
Brush egg wash (can use leftover egg whites) all over the challah.
Bake at 350°F for 30-35 min, rotating the baking sheet halfway through, until the challah is deeply browned.
Let the challah cool on a cooling rack until just barely warm. (Better to use the following day.)
French Toast
In a shallow baking dish or bowl beat eggs with cream, cinnamon, nutmeg, vanilla, and almond extract until blended.
Soak the bread in the mixture, turning over several times.
Melt butter in your pan over medium heat, cook the slices for about 2 minutes per side, or until golden brown.
Serve with any toppings you desire, and enjoy!