Step 1

Dissolve active dry yeast in warm water. Add 1 tsp sugar and stir, activating yeast - the yeast should foam. (This should take 5 to 10 minutes).

Step 2

In a stand mixer, mix one egg, sugar, oil, and salt together. To this, add two cups of flour and mix.

Step 3

Add activated yeast to flour and mix well. Then, add the remaining flour until dough forms and is kneadable.

Step 4

On a clean surface, very lightly sprinkle flour and knead dough. Let stand on the counter for one hour and then punch down to deflate. Shape into a ball.

Step 5

Next, place dough in a bowl and cover with plastic wrap. Refrigerate overnight or for at least 10 hours.

Step 6

The next day, preheat the oven to 350°F. Punch down dough and knead for an additional. 5 minutes. Form into a ball and cut this into 3 equal pieces.

Step 7

Roll out the pieces into strands and let rest for 5 minutes. Then, roll out a second time - strands should have become a little more elastic at this point.

Step 8

Braid into a loose challah, being careful not to braid too tightly as the dough will rise again once down.

Step 9

Now, allow dough to rise for another 30 minutes until doubled in size. To test, gently poke a finger into the dough - if it’s ready, this should leave a dent that slowly bounces back.

Step 10

Once ready, whisk room temperature egg until homogenized to create an egg wash. Use a pastry brush to apply this onto the entire top of the challah. If desired, add sesame seeds at this step (optional).

Step 11

Place challah on a baking sheet and bake for 30 minutes or until light golden brown.

Step 12

Remove from the oven, let rest, and serve.

Step 13

Enjoy!