Classic Challah

In a small bowl, stir together the 1 1/2 cups warm water, yeast and 1 teaspoon granulated sugar. Let stand for about 5 minutes, until slightly foamy. Meanwhile, in a large bowl or the bowl of stand mixer, mix together the flour, kosher salt and 1/4 cup sugar. In a medium bowl, whisk together the 4 eggs, oil and additional sweetener.

Add yeast mixture and egg mixture to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.

Transfer dough to an extra-large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)

Divide dough into four portions. Roll each portion into a rope about 3 feet long. Roll ropes into spirals. Place loaves at least 3 inches apart on two large baking sheets lined with parchment paper. Cover loosely; let rise at room temperature for 30 minutes.

Preheat the oven to 375°. In a small bowl, whisk together the egg yolk and 1 tablespoon water. Brush the loaves with a thin, even layer of the egg wash; sprinkle with sea salt. Bake about 30 minutes or until loaves are golden brown and have an internal temperature of 190°. Slide paper onto wire racks and let loaves cool at least 30 minutes before slicing.