Poolish Challah from My Earth Kitchen

1. Combine yeast, water, and flour in a tight-lid container to make the poolish. Leave it over the counter for 6 hours.

2. In a food processor bowl, combine poolish with eggs, oil, mayonnaise, honey, sugar, salt, and vanilla paste.

3. Mix well and gradually add flour until you have a smooth and creamy dough.

4. Transfer dough to a bowl and let it rise until it doubles in size.

5. Divide the dough into six equal parts and roll each into 18-inch long strands.

6. Pinch the top ends of the strands together and braid them tightly.

7. Transfer the braided dough to parchment paper and brush with egg wash.

8. Cover with plastic and let rise in a warm spot until it triples in volume, about 2 hours.

9. Preheat oven to 350°F.

10. Uncover the dough, brush with egg wash, sprinkle with pearl sugar and place on a baking tray.

11. Bake for 30-32 minutes in the upper third rack, rotating halfway through.

12. If it darkens too much, cover with foil.

13. Remove from oven, cool completely, slice and serve.