Challah Bread

Directions

1. 1
   ["Once the yeast is proofed, reduce the temperature on your Precise Heat Mixing Bowl to 90\u00b0F (the ideal temperature for proofing dough) and add in the remaining ingredients. Stir everything together with the dough hook until a shaggy dough forms.", "Continue to knead the dough with the dough hook on low speed until it comes together into a smooth, soft and elastic dough. You may need to add more flour, about 1 tablespoon at a time, until the dough becomes the right consistency. Remove the dough, shape the dough into a ball and place it back in the bowl. Cover the bowl and let the dough rise at 90\u00b0F for about 1 1/2 to 2 hours until doubled.", "Punch down the dough and divide it into six equal pieces. Roll out each piece into a rope about 16 inches long and 1 inch wide. Gather the ropes together at one end and squeeze to seal the seams.", "To braid the dough, take the farthest right rope and carry it over the two ropes next to it, then slide it under the middle rope, then carry it over the last two ropes. Lay the rope down so it is parallel to the rope next to it; it should now be the farthest left rope. Repeat until you have braided the entire loaf, re-centering the loaf as needed as it shifts left.", "Gather the ends of the ropes together and tuck under the loaf to seal. Carefully \"plump\"" up the dough into a loaf shape