Bloom yeast. In a large bowl, add 1 cup warm water, 2 packets active dry yeast, and 1 teaspoon of sugar together. Mix and wait for 5 minutes until the yeast blooms (you’ll see foam on top). If you’re using instant yeast, simply place ingredients in bowl and mix together. You do not need to wait for the yeast to bloom.

Add remaining ingredients (except for oil). Add the remaining 1½ cups warm water, ½ cup sugar, 2 eggs, 1 teaspoon salt, and 6 cups of all-purpose flour. If you are using a stand mixer, attach the dough hook and mix on low for 3 minutes.

Slowly add in oil. While the mixer is still on, slowly drizzle in ½ cup vegetable oil. Mix together for 5 minutes until the dough no longer sticks to the bowl. If the dough is too wet, add a tablespoon of all-purpose flour at a time until you reach the desired consistency. If kneading by hand, continue to knead until the dough no longer sticks to the counter.

Rest dough in large bowl. Shape the dough into a ball by pulling the sides of the dough underneath the ball and tucking underneath. Repeat this motion until the dough comes together in a smooth and tight round. I like to add some flour or oil on my hands so that they don't stick to the dough. Then place in a lightly oiled bowl. Cover with plastic wrap oro a towel and place in a warm spot until the dough has roughly doubled in size, roughly 90 minutes.

Punch down dough, then form into shapes. Once the dough has doubled in size, punch it down. Then knead together by hand for 1 minute. The dough makes enough to fill 4 Souper Cubes trays, or 1 large loaf with half the dough and 2 Souper Cubes trays with the other half of the dough. After braiding into desired shape, let rest and proof for 30 minutes. While the dough is resting for the second time, preheat oven to 350F.

Transfer to baking dish, then add egg wash + toppings. Transfer your challah to the baking dish. In a small bowl, whisk together 1 egg and ¼ cup water. Gently brush on top of the challahs. Then add optional toppings.

Bake until golden brown. In our oven, it takes about 25-30 minutes to bake until a golden brown. Depending on the size of your challah, it might take less time. Especially if you’re baking 1-cup or 2-cup sized portions. I recommend setting a timer for 25 minutes and then checking every minute or so.

Let challah cool, then remove from trays. After the bread is baked to a golden brown, remove from oven and let cool. Then remove from trays. I prefer to flip the trays upside down over a cutting board or clean counter, then simply push on the bottom of each well and pop out each bread.

Enjoy immediately or freeze for later.

Let challah bread cool completely and then place in a freezer-safe bag or wrap in aluminum foil

To heat-up from freezer, thaw on top of the counter or microwave for 30 seconds.