Passover Challah Bread

Ingredients:

• 7 g (2.25 tsp) dry yeast
• 6 cups flour, plus extra for dusting and kneading
• 2/3 cup sugar
• 1.3 cups of milk
• 6 tbsp (90 g) butter, plus extra for greasing
• 1 teaspoon fine salt
• 2 large eggs, lightly beaten, plus 1 beaten egg for brushing
• 1/3 cup unpeeled sliced ​​almonds
• 1 tbsp fine white sprinkles

Preparation:

1. Pour 1/3 cup warm water (about 104°F) into the bowl of a stand mixer. Gently stir in the yeast, 1 tablespoon flour, and 1 tablespoon sugar. Set aside for 5-10 minutes until bubbly.
2. Meanwhile, heat the milk in a small saucepan over medium heat for about 6 minutes, until bubbles begin to form around the edges. Remove the saucepan from the heat and stir in the butter, remaining sugar, and salt. Let cool for 10 minutes.
3. Attach the paddle attachment to your mixer, set the speed to medium-low, and pour the milk mixture into the yeast mixture. Add 2 beaten eggs. Gradually whisk in the remaining flour and beat until a soft dough forms. Increase the speed to medium-high and beat for about 5 minutes, until the dough pulls away from the sides of the bowl and forms a ball (it will be sticky).
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, adding more flour if necessary, until smooth and elastic. Place the dough in a lightly oiled large bowl, cover, and let rise in a warm place for about 1.5 hours, until doubled in size.
5. Line a baking sheet with parchment paper. Press the dough down with your fist, transfer it to a floured surface, and cut it into 3 equal pieces. Gently roll each piece into a 40 cm long rope. Transfer the ropes to the prepared baking sheet. Pinch the ropes together at one end, braid them, then carefully tuck both ends under, forming a long loaf. Cover and let rise for about 1 hour, until the dough has doubled in size.
6. Preheat oven to 180°C. Brush the entire loaf with the remaining beaten egg. Sprinkle the top with almonds and sprinkles, focusing on the center (the almond pieces will spread as the bread bakes). Bake for 50-60 minutes, until golden brown and sounds hollow when tapped. Cool for 30 minutes before slicing.