Activate the Yeast:In the bowl of your stand mixer, dissolve 1 tablespoon of sugar in the warm water.Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

In the bowl of your stand mixer, dissolve 1 tablespoon of sugar in the warm water.

Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

Prepare the Dough:Add the remaining sugar, vegetable oil, 4 eggs, and salt to the yeast mixture. Mix well using the paddle attachment.Gradually add the flour, one cup at a time, mixing on low speed until a dough forms and pulls away from the sides of the bowl.Switch to the dough hook attachment. Knead the dough on medium-low speed for about 8-10 minutes, or until it becomes smooth and elastic.

Add the remaining sugar, vegetable oil, 4 eggs, and salt to the yeast mixture. Mix well using the paddle attachment.

Gradually add the flour, one cup at a time, mixing on low speed until a dough forms and pulls away from the sides of the bowl.

Switch to the dough hook attachment. Knead the dough on medium-low speed for about 8-10 minutes, or until it becomes smooth and elastic.

First Rise:Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 ½ to 2 hours, or until it has doubled in size.

Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 ½ to 2 hours, or until it has doubled in size.

Shape the Challah:Punch down the dough to release any air.Divide the dough into three equal portions for a three-strand braid, or into more portions if you want a more intricate braid.Roll each portion into a long rope. Braid the ropes together and pinch the ends to seal.Place the braided loaf on a parchment-lined baking sheet.

Punch down the dough to release any air.

Divide the dough into three equal portions for a three-strand braid, or into more portions if you want a more intricate braid.

Roll each portion into a long rope. Braid the ropes together and pinch the ends to seal.

Place the braided loaf on a parchment-lined baking sheet.

Second Rise:Cover the braided loaf with a damp cloth or plastic wrap and let it rise for another 30-45 minutes, or until it has puffed up.

Cover the braided loaf with a damp cloth or plastic wrap and let it rise for another 30-45 minutes, or until it has puffed up.

Prepare the Egg Wash:In a small bowl, beat the remaining egg with 1 tablespoon of water.Brush the egg wash over the loaf. Sprinkle with poppy or sesame seeds if desired.

In a small bowl, beat the remaining egg with 1 tablespoon of water.

Brush the egg wash over the loaf. Sprinkle with poppy or sesame seeds if desired.

Bake:Preheat the oven to 375°F (190°C).Bake the Challah for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.If the bread is browning too quickly, tent it with aluminum foil for the last 10 minutes of baking.

Preheat the oven to 375°F (190°C).

Bake the Challah for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

If the bread is browning too quickly, tent it with aluminum foil for the last 10 minutes of baking.

Cool and Serve:Transfer the baked Challah to a wire rack to cool before slicing.

Transfer the baked Challah to a wire rack to cool before slicing.