A delightful and fluffy braided bread perfect for any occasion.
Combine the yeast, warm water, and a tablespoon of sugar in a bowl. Let it sit until foamy.
Ensure the water is warm but not hot to avoid killing the yeast.
Mix the flour, remaining sugar, and salt in a large bowl.
Use a whisk to evenly distribute the ingredients.
Add the yeast mixture, eggs, and oil to the dry ingredients and mix until a dough forms.
Use a stand mixer with a dough hook for easier mixing.
Knead the dough on a floured surface until smooth and elastic.
Add flour as needed to prevent sticking, but avoid over-flouring.
Place the dough in an oiled bowl, cover, and let it rise until doubled in size.
Place the bowl in a warm, draft-free area for best results.
Divide the dough into equal portions and braid them into loaves.
Keep the strands even for a uniform braid.
Place the braided loaves on a parchment-lined baking sheet and let them rise again.
Cover the loaves with a towel to prevent drying out.
Brush the loaves with beaten egg and sprinkle with sesame seeds.
The egg wash gives the bread a shiny, golden crust.
Bake the loaves in a preheated oven at 375°F until golden brown.
Rotate the baking sheet halfway through for even baking.
Let the challah cool before serving.
Cooling allows the crust to set and the flavors to develop.
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