Dissolve the yeast in a large bowl with warm water (not boiling!) and let it rest a few minutes to activate the yeast,
2 packets active dry yeast, 4 cups warm water
Add sugar, oil, salt, and eggs to the bowl, and mix everything with a spoon. You can also do this in a food processor if you have one, but by hand works just fine.
1 cup sunflower or canola oil, 1 cup sugar, 2 tbsp salt, 2 eggs
Add the flour, but slowly, two cups at a time, because you might end up needing a little more or a little less, depending on humidity, temperature, flour quality, and many other unpredictable factors.
When the dough comes together and no longer sticks to your hands, knead it well on a floured surface for ten minutes (the longer the better), then transfer it to a lightly greased bowl and let it rise for at least one hour (even two, if you have time) covered with a damp towel, until it doubles in volume.
Once the mixture is well leavened, shape it (and if you do the hafrashat – I am talking to Jewish readers! – remember to take the part of dough required!). A simple braid with three rolls, like braided hair, is easily accomplished, looks great, and with this mixture if you can make 8.
Put the bread braids on baking pans covered with parchment paper, allow them to leaven for another half an hour.
Once fully leavened, brush the challot with 2 yolks diluted in a little water, and sprinkle with sesame or poppy seeds, then bake in a preheated oven at 200°.
Cook the challot at 200° for about 10 minutes, then reduce the temperature to 180° and bake for another 20 minutes.
The baking time depends on the oven (about 25/30 minutes, usually), but you will quickly notice if the challah is cooked: the surface will turn a nice color, between brown and golden, releasing a sweet aroma that would be noticed by even the most careless cooks ...
