Traditional Challah

Combine water and instant yeast. Set aside

Combine 1/3 of the flour with the sugar, salt, oil, egg yolks and yeast water. Mix until it gets soupy. Add another 1/3 of the flour. Mix until it gets little tougher than before. Add the remaining flour and mix until you cannot. Clear a space and put your dough mixture on the counter and start to knead. Knead dough for at least 12 minutes.

Cover the dough. Put your dough in a warm spot. Let rise for 2-3 hours.

Release the air in your dough. Poke it and remove from the bowl onto a clear counter space. As best you can, divide the dough into 4 large portions making 4 challahs.

Take 1 of the 4 dough portions. Divide into 4 pieces. Roll each piece into 12 inch strands. Let your braid rest for 30 minutes before baking.

Take 1 of the 4 dough portions. Divide into 6 pieces. Roll each piece into 12 inch strands. Let your braid rest for 30 minutes before baking.

Getting the oven hot and ready

Bake your challah

Create a crispy crust