In the D'Yeast 2.5L bowl, combine the lukewarm water, honey, and active dry yeast. Stir gently, cover with the lid, and place the bowl on the D'BakerAid Hub. Select the yeast activation program matching your yeast type. Wait for the program to complete — the mixture should be foamy and aromatic.

In the D'Dough 4.5L bowl, combine the flour, sugar, and salt. Pour in the activated yeast mixture, oil, and 2 beaten eggs. Mix until the dough starts to come together, then knead (manually or with a stand mixer using the dough hook) for 6–8 minutes until the dough is smooth, soft, and slightly tacky.

Keep the dough in the D'Dough bowl and cover with the lid. Select the White Dough proofing program on D'BakerAid. Allow the dough to rise until the program is complete and the dough has doubled or tripled in size.

Divide the Dough

Turn the dough onto a lightly floured surface and divide into 3, 4, or 6 equal strands, depending on the braid you wish to make.

Braid the Loaf

Roll each piece into a long rope. Pinch the strands together at the top and braid them, tucking the ends underneath. Transfer the braided loaf to a parchment-lined baking sheet.

Second Rise

Cover lightly with a kitchen towel and let rise for 25–35 minutes, or until puffy and nearly doubled.

Preheat the oven to 350°F (175°C). Whisk the remaining egg and brush the loaf generously. Sprinkle with sesame or poppy seeds if desired. Bake for 25–30 minutes, or until the challah is a deep golden brown and sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.