Bread

• In the bowl of an electric mixer fitted with the dough hook, combine flour, sugar, salt, and yeast.
• Stir together.
• Add egg yolks, vegetable oil, and water.
• Mix on low speed for 3 minutes.
• Increase speed to medium.
• Knead for an additional 5 minutes. (The dough should be smooth and shiny. You can use the windowpane test to check for proper gluten development.)
• Scrape dough into a large bowl.
• Cover with plastic wrap. (If using a proofing box with a water tray, there is no need to cover with plastic wrap.)
• Let rise at warm room temperature (78℉/26℃-80℉/27℃) for 2 hours.
• Turn dough out onto an unfloured surface.
• Degas by patting down gently.
• Divide into thirds.
• Form each third into a rectangle.
• Cover with a piece of plastic wrap or a damp tea towel.
• Allow dough to rest for 15 minutes.
• While dough is resting, make egg wash by whisking egg yolk and water together until thoroughly combined and smooth. Set aside.
• Working with one rectangle at a time, turn dough horizontally.
• Fold the top third down and the bottom third up.
• Turn over so seam is on bottom.
• Roll into a log that is 12 inches long.
• Place on a large sheet of parchment paper.
• Repeat with 2 remaining pieces of dough.
• Braid, making sure to seal and tuck ends under. (See step-by-step photos in post.)
• Make egg wash by whisking egg and water together in a small bowl until smooth.
• Brush dough with egg wash.
• Cover with plastic wrap that has been sprayed with cooking spray.
• Allow to rise in a warm place for 1 hour, until noticeably risen.
• While dough is proofing, heat oven to 350℉/177℃.
• Brush dough with egg wash again.
• Bake for 18-22 minutes, or until done (190℉/88℃).