Challah

In a small bowl or measuring cup, combine yeast and 3/4 cup lukewarm water. Let sit until foamy, about 5 minutes.

In the large bowl of a stand mixer fitted with the dough hook, whisk flour and salt to combine. Add yeast mixture, eggs, egg yolks, oil, and honey. Beat on medium-high speed until a smooth dough forms and pulls away from sides of bowl, 5 to 10 minutes; dough will still be slightly sticky.

Spray a large bowl with cooking spray. Transfer dough to bowl. Cover bowl and let dough rise until almost doubled in size, about 2 hours.

Line 2 baking sheets with parchment. On a work surface, turn out dough and divide into 6 pieces. Roll each piece into an 18"-long rope about 1 1/2" wide. Place 3 ropes on a prepared sheet (you might have to arrange dough on a diagonal to fit). Pinch tops together and tuck under, lightly wetting your hands to help pinch together, if needed. Braid dough into 1 long rope. Pinch bottom ends together and tuck under braid. Repeat with remaining dough on second baking sheet.

Cover dough with a kitchen towel and let rise until doubled in size, feels very soft and relaxed, and, when gently poked, an indention very slowly springs back, about 2 hours.

Arrange racks in top and bottom third of oven; preheat to 350°. In a small bowl, whisk egg white, sugar, and 1 teaspoon water. Generously brush over risen dough.

Bake bread, rotating trays from top to bottom halfway through, until golden brown, 30 to 35 minutes. Let cool to room temperature before slicing.