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In a mixer bowl, combine flour, sugar, salt, oil and active dry yeast.
Using a mixer with a knead/hook attachment or your hands, slowly add warm water to the dry ingredients.
Mix until the dough comes together, ensuring it's moist and not too dry.
Knead the dough in the mixer for 12 minutes or by hand for 20 minutes.
Drizzle a little oil on top, cover with plastic wrap and a kitchen towel, then proof for 1.5-2 hours in a warm place.
Divide the dough into 15 equal balls of 115 grams each and cover for a second proof of 25 minutes.
Roll each ball into a 14-inch strand.
Braid each challah as directed in video.
Place on a baking sheet and cover for a final proof of 30 minutes.
Pre heat oven to 350° F. and dust the risen challah with flour or top alternate topping.
Bake for 35-40 minutes until the challah has a golden deep color. Don't rush to reheat them out, allow them to get that golden color.
Enjoy and Shabbat Shalom 🤍