In the bowl of a stand mixer or a large bowl combine 50 grams of yeast with 1 cup warm water, 1 cup flour and 1 cup sugar. Wait until it froths -- about 10 minutes. (This is a perfect opportunity to call an elderly friend or relative.)

Add 2 cups water, 1 cup oil, 3 eggs, and about half the flour. Mix using the dough hook on your mixer, or your hands.

Add 3 tablespoons salt and the remaining flour. Keep mixing until it forms into a ball and continue kneading until the dough is smooth and not sticky.

Set aside dough and let rise for at least 3 hours or until the dough doubles in size.

Punch the dough down and then let it rise again for about 1 hour.

Take the piece of dough that you will be separating and consecrating as challah. Say the blessing and dispose of it as directed. Download our guide for detailed instructions. Make use of the holiness of the moment to say some prayers.

To shape the challah, roll into braids, knot into rolls, or shape any way you wish.

Let the twisted loaves rise for about 30 minutes, then place onto baking pans lightly sprinkled with cinnamon or za’atar if going savory. Brush with egg yolk diluted with water, and sprinkle with sesame seeds.

Preheat oven to 375℉. Bake for 10 minutes, lower temperature to 350℉ and bake another 30-45 minutes depending on size. Challah is done when they are golden brown and sound hollow when tapped.