- 1½ Cup water
- 3 Tablespoons fresh yeast
- 6 Cups sifted white wheat flour, plus more for dusting
- 3 eggs
- 6 Tablespoons sugar
- 1 Tablespoon salt
- ¼ Cup sunflower seed oil, corn oil or melted butter
Pour the water into a kneading bowl and crumble the yeast into the water. Add in this order: the flour, 2 of the eggs, sugar, salt, and oil.
Using a dough hook, mix on low speed to combine the ingredients, 4 minutes. Increase to medium speed and knead until a soft, smooth dough is formed, 5 minutes. Remove the dough to a slightly floured work surface, and roll into a ball.
Place the ball of dough in a lightly floured bowl. Cover the bowl with a kitchen towel or plastic wrap and let rise until almost double in volume, 40 minutes.
Divide the dough using a knife into 3 equal parts. Roll each part into a 10-inch-long cylinder. Place the three challahs on a baking sheet lined with parchment paper. Cover the challahs with a kitchen towel and let rise for about 35 minutes.
With 15 minutes left until the proofing is complete, preheat the oven to 425 degrees F. Beat the remaining egg.
Once the challahs have doubled in volume, gently brush the tops with the beaten egg and generously sprinkle with sesame and poppy seeds.
Bake until golden brown, 25 minutes. Remove from the oven and cool on a rack before serving.