I learned this recipe from my friend, Holly, who calls it Jennifer's Challah. The recipe doubles well. Bread keeps well in a ziplock bag on the counter for several days, and it freezes well, too. A few notes: You can use at least one cup of whole wheat flour or white whole wheat flour. (Holly always does.) To create lukewarm water: use ¼ cup boiling water and ¾ cup cold water, which will give you perfect lukewarm water. To create a warm place for your bread to rise: Heat your oven for 1 minute, then shut it off. It doesn’t matter what temperature you set it to when you heat it; the key is to only allow it to heat for 1 minute. This brief blast of heat will create a cozy, draft-free spot for your bread to rise. A double egg wash creates a beautifully golden and shiny finish to the challah. Baking on two sheet pans prevents the bottom of the challah from burning. As for shaping, there are lots of resources on youtube. I included one video below for making the entire challah, and a quick gif at the very start of the post, which shows how to shape the round challah.