Challah with sprinkles

Ingredients:

• 1 packet (7 g) of active dry yeast
• 3/4 cup warm water (40°C-43°C)
• 2 tbsp. l. + 1 tsp. Sahara
• 4 cups bread flour + more as needed
• 1 and 3/4 teaspoons coarse salt
• 3 large eggs + 1 yolk
• 1/4 cup honey
• 1/4 cup vegetable oil, plus extra for greasing the bowl
• 2 tbsp sesame and/or poppy seeds

Preparation:

1. In a small bowl or liquid measuring cup, combine the yeast, warm water, and 0.5 teaspoon of sugar. Set aside until foamy, about 5-10 minutes.
2. In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, and 2 tablespoons of sugar on medium speed. Add 2 whole eggs, the egg yolk, honey, vegetable oil, and the yeast mixture. Mix on low speed until a rough dough forms. Increase the speed to medium and knead until the dough is soft and smooth, but slightly sticky, about 5 minutes (if the dough is too sticky, add an additional 2 tablespoons of flour while kneading).
3. Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, gently turning to coat all sides. Cover loosely with plastic wrap and let it rise until doubled in size, about 1-2 hours.
4. Place the dough on a clean work surface and cut into 4 pieces. Lightly flour the work surface and form each piece of dough into a log 30 cm long and approximately 4 cm wide, tapering slightly at the ends.
5. Place 4 sausages side by side, a few centimeters apart. Gather them together at the end furthest from you, pinching the ends together.
6. Line a baking sheet with parchment paper. To braid the dough, lift the sausage on the far right over the two middle ones. Then take the sausage on the left and lift it over the two middle ones. Then cross the two middle ones over each other.
7. Starting from the right side, repeat the process until you reach the bottom end. Don't braid too tightly; the dough should maintain an even shape. Pinch the ends of the dough and fold them under. Rock the challah back and forth a few times to tighten the braid. Carefully transfer it to a baking sheet.
8. Cover loosely with plastic wrap and set aside to rise slightly, 1 to 1.5 hours.
9. Position a rack in the middle of the oven and preheat the oven to 190°C.
10. Whisk the remaining egg with 0.5 teaspoon of sugar and brush it over the entire dough (you'll have some leftover egg). Sprinkle with sesame and/or poppy seeds.
11. Bake until the bread is golden brown, 25-30 minutes. Transfer to a wire rack to cool completely.