1. Combine yeast and water and stir gently.
2. Let this mixture sit for 5-10 minutes until bubbly.
3. Add in remainder of ingredients.
4. Mix by hand or by stand mixer with dough hook attachment until dough forms a smooth ball (if the dough feels too sticky, add in additional flour one tbsp at a time).
5. Spray a large bowl and place dough inside of it, cover with a towel and let it sit in a warm area of your kitchen.
6. After dough doubles in size (about an hour and a half later), split dough into two even pieces.

1. Take each piece and split again into 3 pieces each (you should now have 6 pieces).
2. Roll each piece into long strands of equal length, about 12 inches long.
3. Braid 3 strands together.  Repeat for other pieces.
4. Place each braided loaf on a parchment paper covered baking sheet and cover again for 30 minutes.
5. Preheat oven to 350 degrees after you cover dough.
6. Whisky remaining egg and, using a pastry brush (or a piece of paper towel balled up), gently brush egg wash over each challah.
7. Bake for about 30 minutes or until challah is cooked through.

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