Challah Bread

In a large bowl or a bowl of a stand mixer, combine the warm water (105°F-115°F), 1 tablespoon sugar, and the yeast. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.

Whisk in the remaining sugar, egg, egg yolks, honey, oil, and salt. Slowly add the flour. Knead the dough until smooth with the hook attachment or by hand for 8-10 minutes.

Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about two hours.

While challah is rising, make the pesto. Pulse basil in a food processor with olive oil until a fine paste. Add the remaining ingredients and pulse until smooth. Taste and adjust salt as desired. Set aside.

Divide the dough into three pieces. Roll each piece of dough into a long rope. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten, and then try again.

Flatten each rope with your hands and fill each one with 1/3 of the pesto. Seal each strand, pinch the three strands together at one end, and carefully braid, tucking the ends under the loaf.

Line a baking sheet with parchment paper. Carefully transfer the challah to the baking sheet. Cover loosely with plastic, then let it rise slightly again until soft and fluffy, about 30 minutes.

Preheat oven to 350°F.

Whisk the egg yolk with water and brush the beaten egg over the challah. Sprinkle the sesame seeds on top if using.

Bake for 30-35 minutes until golden brown, to check to make sure it is done, you can temp it with a thermometer, it is ready at 195°F-200°F. Allow to cool for 30 minutes before slicing.