Traditional Challah — Jewish Food Society

Ingredients

• 2 ½ cups/315 g bread flour, plus more for shaping
• 1 tablespoon plus 2 teaspoons sugar
• 3 ¼ teaspoons kosher salt
• 1 ¼ teaspoons active dry yeast
• 1 ¼ cups/300 g (risen and deflated) pâte fermentée (see recipe below), cut into walnut-size pieces
• 3 large egg yolks, beaten
• 2 tablespoons honey
• 3 tablespoons water, or more if needed
• 3 tablespoons canola oil, plus more for coating the bowl
• 2 large eggs, beaten