For the Dough:

• Proof the yeast and ensure it is foamy after five minutes.
  1 cup warm water, 2 1/4 teaspoons active dry yeast, 1/4 cup sugar
• Lightly whisk the eggs, then add them to the bowl with vegetable oil, the remaining sugar, and salt, gradually mixing in the flour until the dough comes together and feels sticky but holds its shape.
  2 large eggs, 1/4 cup vegetable oil, 1/4 teaspoon salt, 4 cups flour
• Knead the dough for 5-7 minutes in a stand mixer or 8-10 minutes by hand on a lightly floured surface.
• Lightly oil a clean bowl, place the dough inside, turn to coat, then cover with a cloth or plastic wrap and let rise for about 1 1/2 hours or until doubled in size.
• Punch down the dough, divide it into six equal pieces, and roll each into a 16-inch rope, then line them up side by side for braiding. Follow the tutoria in the full article for six-strand braiding.
• Place the braided loaf on a parchment-lined baking sheet, then whisk the egg wash and brush it over the top. Cover loosely with plastic wrap or a towel and let it rise for 30 minutes to one hour until puffed and slightly risen.
  1 egg, 1 tablespoon water
• Preheat the oven to 350 degrees, remove the covering, brush with a second coat of egg wash, and bake for 25-30 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
• Transfer the challah to a wire rack and let it cool completely before slicing.