Instructions

• Pour the lukewarm water into a small bowl, sprinkle in the active dry yeast, stir gently, and let sit 5–10 minutes until frothy.
• In a separate small bowl, beat 1 large egg and set it aside for the egg wash.
• In another bowl, beat together the 3 large eggs, the 1/4 cup sugar, and the 1/4 cup vegetable oil until combined.
• In a large mixing bowl, whisk together the 4 1/2 cups all-purpose flour and 1 1/2 teaspoons salt. Make a well in the center.
• Pour the yeast mixture and the egg-oil mixture into the flour well. Stir with a wooden spoon (or use a stand mixer with a dough hook) until a shaggy dough forms.
• Knead the dough until smooth and elastic: by hand on a lightly floured surface for about 8–10 minutes, or in the mixer for about 5–10 minutes, until the dough pulls away from the sides of the bowl. If the dough is sticky, dust the surface and dough with small amounts of flour as needed.
• Lightly oil a clean bowl, place the kneaded dough inside, turn to coat, and cover with a damp cloth or plastic wrap. Let rise in a warm, draft-free spot until doubled in size, about 1½–2 hours.
• Punch the risen dough down gently. Divide it into the number of equal portions you want for the braid (commonly 3, 4, or 6).
• Roll each portion into a long, even rope. Pinch the ropes together at the top, braid them, and pinch the bottom ends to seal. Transfer the braided loaf to a parchment-lined baking sheet.
• Loosely cover the braided loaf and let it rise again until puffy, about 30–45 minutes.
• While the loaf is rising, preheat the oven to 375°F (190°C).
• Brush the risen loaf with the reserved beaten egg. Sprinkle sesame seeds over the top if desired.
• Bake in the preheated oven for 25–30 minutes, until the challah is deep golden brown and sounds hollow when tapped on the bottom. If it browns too quickly, tent loosely with foil.
• Transfer the baked challah to a wire rack and let cool before slicing.