4-strand Water Challah

1: In a mixer (or in a bowl) combine yeast, sugar, and water. Let it sit for about 10 minutes to activate that yeast.

2: Add oil, flour, and salt. Make sure not to place the salt directly on the yeast.

3: Start your mixer and let it run for 10 minutes. If kneading by hand, also knead for 10 minutes to work the gluten.

4: Transfer to an oiled working surface and knead for about a minute extra.

5: Let it rest until double in size, about 1-1.5 hours.

6: Bless your dough.

7: Take 4 equal size balls. Roll out making the edges thinner than the middle.

8: Start braiding. Rule is: 3 -> 1, 4 -> 3, 2 -> 4, 1 -> 2, counting from left to right. Keep repeating that pattern until you finish your braid.

9: Give it a push in from both sides and place on your parchment-lined baking sheet. Repeat for all challah.

10: Cover braids and let them rest for 45 minutes to 1 hour. Egg wash the top of challah.

11: Bake at 350°F (in a preheated oven). If baking 2 pans, switch top and bottom racks after 20 minutes and bake an additional 25-30 minutes, or until golden.