Mix the water, yeast and 1 tablespoon sugar in a mixing bowl. Allow the yeast to bloom.

Mix the 3 cups flours and ¼ cup sugar into the liquids in the bowl.

Mix the eggs and oil together and add to the flour mixture in the bowl. Mix (you can use the dough hook at this point if you wish).

Add the salt and as much additional all-purpose flour as required as you knead. Using the dough hook (or by hand), knead the dough until it is tacky but not sticky. You should knead for about 10 minutes.

Oil a large bowl (has to be bigger than your mixing bowl because dough will rise a lot) and place dough into the bowl. Cover with cling wrap and a towel and put it in a warm place free from drafts to rise for 2 hours.

You may punch down the dough after 1 hour and recover it to allow it to rise again. (It’s not necessary so don’t worry if you can’t do it or you forget.)

When the 2 hours are up, dump the dough onto a clean surface that is either floured or smeared with a little oil, depending on how sticky the dough is. Knead for 2 minutes and then put it aside to let it rest for a few minutes, covered so it doesn’t develop a skin.

Decide if you will make 1 or 2 loaves. If making 2 loaves (which is what I do), weigh the dough and divide half into evenly weighted ropes to braid. Alternatively, you can make 1 long rope and shape as a turban.

If you plan to fill the challah, roll out each rope, fill, roll up, closing the seam well. Then braid. (Some people braid from the middle to each end. Others braid from one end. There are hundreds of videos on YouTube about how to braid challah).

Preheat oven to 400o.

Place your formed challah on a parchment-lined baking sheet that’s big enough (remember that you are now going to allow it to rise again so it’s going to “grow” and then grow again in the oven.)

Cover with a cloth. I also put a big plastic bag over the cloth but truly a cloth covering is usually enough. Again, put the sheet in a warm spot away from drafts and allow the bread to rise for 1 more hour.

“Paint” the bread with an egg wash (just an egg, beaten) making sure to get in all the crevices. If you’re going to add seeds or spices (like Everything Spice from Trader Joe’s) now is the time to do it.

When the oven is hot (which means a few minutes AFTER you hear it beep letting you know that it’s reached temperature), place the baking sheet in the middle of the oven.

Bake for 10 minutes at 400o and then turn down to 375o (without opening the door!)

Set the timer for 10 minutes and check the bread’s temperature using an instant-read thermometer after the 10 minutes. If your challah is filled, be sure to check the temperature in a spot where there is no filling.

When the challah is finished baking (180—190o internal temperature), allow it to cool on a rack. Do not leave it on the baking sheet.

That’s it. You’ve baked a challah!