This is the recipe that I learned at the Jerusalem Culinary Institute for mouth-watering challah. Read more tips on Challah http://www.cookkosher.com/index.php?option=com_zoo&task=item&item_id=128&Itemid=8
3 large challot
320 gram water
80 gram sugar
12 gram salt
60 gram oil
100 gram eggs (approx 2 large)
800 gram bread flour
12 gram instant dry yeast
1 egg, for brushing
2 Tbsp sesame seeds (optional)
Add the water, sugar, salt, oil and eggs to a large bowl. Top with the flour and yeast. Mix well, in a mixer with a dough hook attachment or with a wooden spoon. Mix on low to moisten all the ingredients, then on medium for about 8 minutes until the dough has completely gathered together and is wor
Remove the dough from the bowl or mixer, on to a lightly floured surface. Dust with flour, cover with a cloth or plastic wrap, and let rest for 30 to 45 minutes (if your kitchen is very warm, the lesser time should be enough). When you poke the dough now, it should hold the indentation.
Using a knife or bench scraper (do not rip by hand), and working on a floured surface, divide the dough in to 3 equal pieces. Take one of those pieces, then cut in to 4 equal pieces.
Working with one piece at a time, flatten it out in to a rectangle, then roll up tightly, pressing to seal, in to a cylinder. Roll out in to a long thing rope. Continue with the remaining pieces.
Press the 4 ropes together at the top to seal, then braid in the following pattern: 4 over 2, 1 over 3, 2 over 3, repeat. The numbers reset after every turn, so there is no keeping track of which piece is which.
After braiding, brush with the egg wash (reserve what is left) and let rise for an additional 30 to 45 minutes. Brush again with the egg, top with sesame seeds if using, then bake on 160 C/320 F for 30 to 40 minutes. Let cool.