Set the mixer with the dough hook attachment. combine the dry ingredients (without the salt) in the mixer bowl: flour, yeast and the sugar for a few second.

Add the water, eggs and vegetable oil to the dry mixture and knead the dough for 6 minutes on a low speed (1-2 for KithchenAid). add the salt and continue kneading for another 3-4 minutes to get a soft and smoothie dough.

Cover the bowl and let the dough rise until doubled in bulk

Divide the dough into 4 pieces, shape each piece into a 3/4/5 long strands and braid your favorite challah shape. Four braided Challah is my favorite.

Braided challah from 4 strands

Place the loaf on a cookie sheet lined with baking paper and brash with egg, sprinkle with sesame or poppy seed on the top. let rise again for 30-40 minutes.

Preheat the oven to 185c and bake the Challah for 18-20 minutes.