I bake a lot of challah and other softer white sandwich style breads, and I have found that when I combine all of the ingredients, add the water and gently stir just to form a very shaggy mixture then allow it to rest for at least 30 minutes I end up with a dough that comes together almost immediately when kneading. No need for extra flour on the board, no need to add more water. It allows the dough, particularly on my braided loaves, better expansion and growth in the final proof. I have also noticed that the crumb is softer and there is far better gluten development in loaves that have the rest at the start.

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