When making a seudah challah you need to use a dough that uses the right amount of sugar and oil. This recipe and instructions is from my friend Esther Leah Ginsberg who is the queen of seudah challah.
2 Tbsp heaping salt
6 lb high gluten flour
¾ cup sugar
3 Tbsp dry yeast
5½ cup water
¾ cup oil
In the bowl of a mixer place the salt and then flour. Place the yeast over the flour. Sprinkle with sugar and some of the water.
Let sit a few minutes. Add remaining ingredients and mix well.
Let dough rise, punch down and rise until doubles.
Divide dough into half. Remove a piece of each part for the top braid.
Form two 6 braid challahs from both parts of dough. Place them in a seudah challah pan back to back (see pic).
If you have a little leftover dough from when you pinch the ends together, place it under the middle of the pan under the challah so that the middle of the challah looks taller.
With the remaining dough form a three braid challah and place on top of the other braids.
Cover and let rise about 45 minutes until it fills up the pan.
Brush egg wash (egg and water) carefully over the top of the challah so it doesn't deflate. Sprinkle with sesame seeds.
Bake at 420F for 15 minutes. Don't open oven door, just lower oven temperature to 350F and bake an hour or until ready.
Let cool before removing from pan.