Lior Mashiach walks us through step by step in creating this beautiful challah! Makes two 5 strand braided challahs For the dough: 1⁄2 cup + 2 tsp (130 ml) lukewarm water 3 tsp (12 grams) active dry yeast 4 cups (550 grams) all- purpose flour or bread flour 1⁄3 cups (75 grams) sugar 2 tsp (12 grams) salt 2 eggs 3 egg yolks 2 eggs 3 egg yolks 2 eggs 3 egg yolks 1⁄4 cup (60 ml) extra virgin olive oil For the topping: 1 beaten egg, for brushing Nigella seeds, poppy seeds, sesame