(makes 2 med/large challas)

ingredients

Flour - 5.5 cups (690g) + additional for kneading

Water - 2 cups (473 ml)

sugar - 1/3 cup (66g) or 1/2 cup (100g) (depending on how sweet you want it)

Yeast - 2 packets or (14 grams)

Oil - 1/2 cup (119 ml)

salt - pinch (.5g)

egg - 1 (optional for egg washing) sesame seeds or any other topping

Process

Warm up the water, pour into bowl, mix the sugar in. When water is warm to the touch (i.e if you touch it you can keep your finger in but still warm) add yeast. Let it rise for 10 min. This tests if the yeast is good. If after 10 minutes it looks like a big bubble/balloon, it means your yeast is good. Add oil, salt, mix. Add flour, you can do it a cup or 2 at a time, and knead until smooth. If sticky after all cups add more flour. Once smooth tuck it into a ball and cover the bowl (saran wrap or towel) until it doubles. (I recommend 2-3 hours, but 1 might do the trick). After the challah dough rise, take it out, lightly flour your working surface. separate your dough into 2 pieces, and from every piece cut how every many pieces you want to knead ( my go to is a 6 braid, so 12 pieces in total 6 for each challah , but sometimes i go for a 3 or 4 (6 or 8 total pieces). Take each piece and roll it out into a ropelike strand.

The technique i found to be the best is to start at the center and with both hands move slightly to the sides. Once you have all your strands braid your challahs and then cover them (towel or saran wrap) and let rest for 30-45 mins. Preheat oven to 365 F* or 185 c. After the 30-45 min wait time, remove covering, (optionally) cover with egg wash, and put seasme or any other topping on top of the challah. Put into the oven for 30-35 mins.

Enjoy