In a large mixing bowl, combine warm water, 1 tablespoon of sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy. This step activates the yeast, ensuring your bread rises properly.

In a separate bowl, whisk together the flour, remaining sugar, and salt. Mixing these dry ingredients helps to evenly distribute the salt and sugar.

Once the yeast mixture is frothy, add the vegetable oil and eggs to the bowl. Mix well.

Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or using a stand mixer with a dough hook until a shaggy dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for about 5-7 minutes.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size. This allows the yeast to ferment and develop flavor.

Once the dough has risen, punch it down to release the air. Divide the dough into three equal pieces for a traditional braid.

Roll each piece into a long rope, about 12-14 inches long. Make sure they are even in thickness for a uniform braid.

Pinch the ends of the three ropes together and braid them tightly, tucking the ends under to secure. Place the braided loaf on a baking sheet lined with parchment paper.

Cover the braided loaf with a kitchen towel and let it rise again for about 30-45 minutes, until puffy.

Preheat your oven to 350°F (175°C).

In a small bowl, whisk together the beaten egg and water to create the egg wash. Brush the egg wash generously over the braided loaf to give it a beautiful golden color when baked.

Bake the challah in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

Remove from the oven and let cool on a wire rack before slicing. This cooling period allows the bread to set properly.