Start by making the yeast work. Mix some warm water, sugar, and yeast in a bowl. Wait for 5 minutes until it gets frothy.

In a big bowl, mix the eggs, oil, and salt. Add the yeast mixture that is already working to this and mix thoroughly.

Slowly pour the flour into the bowl, one cup at a time, and keep mixing. Continue to add more ingredients to the dough until it is firm enough to be kneaded.

Place the dough on a surface with flour and press and fold it for about 10 minutes until it feels smooth and stretchy. Add more flour if the dough is too wet.

Put the dough in a greased bowl, cover it with a clean cloth, and let it sit in a warm place for 1-1. 5 hours or until it gets twice as big.

After letting it rise, press the dough down and separate it into the amount of strands you want to braid. Twist the strands together and tuck the ends in for a tidy look.

Let the dough with the braid on it sit for another 30-45 minutes, covered until it gets bigger.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Whisk an egg and spread it over the braided Challah bread for a nice, shiny surface.

Put the Challah in the hot oven and cook for 25-30 minutes or until the top is golden brown and sounds empty when tapped.

Let the Challah bread cool on a rack before cutting it.