Classic Jewish challah bread. Its characteristic braids make it one of the most beautiful breads, but it's also one of the tastiest. Slightly sweet, this light and feathery challah bread will go well with any meal, whether sweet or salty.
Pour the water in into a bowl and add the yeast. Mix until the yeast dissolves. Add the flour and the egg and knead with an electric mixer using the dough hook on a low speed for 30 seconds.
Divide the dough into 4 even pieces. Each piece should be the same weight. Roll each piece into a rope, then press all four ropes together at one end.
Line a baking sheet with parchment paper and lay the ropes of dough on top. Plait them into a braid, then press the other ends together and tuck them under the challah. (See the detailed braiding instructions at the end of this post)
Cover with a clean kitchen towel. Set aside to let rise for 30 to 40 minutes - the challah should rise but keep its shape.