In a large bowl mix warm water, active yeast and one teaspoon of sugar. Mix it and let it sit for three minutes until foamy.

Add eggs, oil, and sugar to bowl and mix.

Add flour and salt and start mixing in either a mixer or by hand until the dough has no wrinkles, bumps or bubbles. If kneading by hand, it’s best to remove the dough from the bowl and knead on a lightly floured surface. Knead for five minutes in mixture (dough hook) or 10 minutes by hand.

Grease a bowl and place dough inside, grease the top of the dough and cover with kitchen towel and let rise for one to one and a half hours depending on temperature. You want the dough to double in size.

After the dough doubles in size, remove from the bowl onto a work surface and knead for one minute to remove any air pockets. (Do hafrashat challah at this point.)

Cut the dough into half or thirds and cut those portions into either three, four, or six pieces for braiding.

After braiding, place challah on baking sheets lined with Gefen Parchment Paper. Cover with a kitchen towel and let rise for two hours or until doubled in size.

Glaze with egg wash and bake at 325 degrees Fahrenheit for 25 minutes or until golden brown.