4cups all-purpose flour, plus more for rolling out dough
For the topping:
1 egg, beaten
generous splash of water
3 tbsp sesame seeds (for each loaf)
For raisin challah, substitute 1/3 cup raisins
Instructions
In a medium sized bowl, combine the warm water, yeast and 1 tbsp sugar and stir to dissolve. Allow to sit for 5 minutes to bloom. If the mixture does not begin to bubble after 5 minutes your yeast is not fresh and the dough will not rise.
Add in the rest of the sugar, the salt and the oil and mix
If using an electric mixer, turn on low and add the eggs one at a time and mix to combine
Slowly add the bread flour a cup at a time and repeat with the all-purpose flour
Using your dough hook, mix for 5-8 minutes or until the dough pulls apart from the side of the bowl.
Place in an large oiled bowl, cover with a clean dish towel and place in a warm place to rise for an hour (I like to place it in the microwave)
Punch down the dough, fold over and allow to rest for another hour
Preheat the oven to 375 degrees
Remove the dough from the bowl and place on a floured surface
Cut in half to make two loaves, then cut each loaf into thirds and roll out, starting from the center, into equal, long strands
Place all three strands parallel, then pinch the tops together
Braid the dough and pinch the end, folding each pinched side under
If using raisins, fold the raisins into the dough before cutting into thirds and rolling out into strands
Place each challah load on a parchment lined baking sheet, at least 4 inches apart
Brush with egg wash and sprinkle with sesame seeds if using
Bake at 375 for 20 minutes, then turn the heat down to 350 and bake for another 5-10 minutes or until golden brown
Remove and place on cooling racks immediately to prevent the challah from over cooking