Put yeast in a cup and add warm water. Mix and let it proof.

In a large bowl, whisk the eggs, salt, sugar and oil until fluffy.

Add the flour and yeast mixture, then mix with a wooden spoon. The dough may look sticky but you will get it together with hands. Cover the dough in that bowl with plastic wrap and let rise for about 1 hour or until doubled in volume.

Deflate the dough and dump it on a slightly floured working board.

Divide the dough into equal portions. In my case, I divided the dough into 7 portions. I needed 4 portions for the round bread and 3 for the long one.

Roll each portion of dough into long strand. Roll it with 2 hands, moving your hands back and forth until you obtain a strand.

Start shaping your bread.

To make the long bread, just take 3 strands and pinch one end of each together, then start braiding. Pinch the other ends together.

To make the round bread, take 4 strands.

Place 2 strands horizontal and the other 2 vertical, on top of the first ones.

One of the horizontal strand should be put under/ over (the vertical strands) and the other should be put over/ under (the vertical strands) as it is demonstrated in the picture above.

Take each strand that is under and place it over its partner ( please see picture above).

Now we reverse and work counter clockwise. Place the part of the strand that’s under, over its partner counter clockwise.

Tuck the endings of the strands under the round shaped bread.

Place the shaped bread in a baking sheet, lined with parchment paper and let rise for 30 minutes more.

Mix the egg wash ingredients and brush the bread with it. Sprinkle sesame seeds on top if you like (optional).

Bake in a 375°F preheated oven for about 20 minutes.

Brush Challah bread with melted butter, to get that glossy finish (optional).