There are so many challah recipes, but this one goes with me for years. I made it so many times that I know it by heart. I got the original recipe from my daughter’s (Noa) preschool teacher in Israel. It was a recipe for sweet challah. Over the years, in order to make it a little bit healthier, I reduced the amount of sugar, little by little till I settled on half the amount of the original recipe. I do love the original, since sweet is my thing, so feel free to increase it if you want. Sweet or not, it is an amazing recipe and I am sure you will love it 
INGREDIENTS
Makes 2 loafs
500 grams bread flour / 3.5 cups
1 tablespoon dry yeast
1/4 cup sugar
1/2 tablespoon salt
1 egg
1/4 cup oil
3/4 – 1 cup water
For brushing:
1 whisked egg
For topping:
Sesame seeds
INSTRUCTIONS
Mix the dry ingredients and place in a mixer bowl with the dough hook.
Add oil and egg and start mixing on the lowest speed.
Start adding the water gradually.
Stop adding water when a dough is formed and no free flour is left in the bowl – stop the mixer to make sure no flour is left at the bottom of the bowl.
Keep kneading on low for 7 min. The dough should be smooth and slightly sticky.
Brush the bowl and dough in oil, cover the bowl and let it sit in a warm place till it doubles in volume (about one hour).
Once it doubled in size, transfer the dough to a baking mat and divide in half.
Divide each half to 4 equal parts so at the end you are left with eight equal pieces.
Round each piece of dough to a ball and cover for 10 minutes.
Roll each ball to an oval shape as thin as you can.
With your fingers, roll the dough lengthwise, so you get a long snake shape.
with both hands, keep rolling the “snake” to the length you want your challah to be.
Repeat the same process with the rest of the balls.
When you are done, brush/spray 4 “snakes” with water, dip in a plate filled with sesame seeds and coat the “snakes” from all sides.
Place 2 sesame “snakes” and 2 plain “snakes” in parallel and squeeze the tops together.
Start looping, like a screw, 2 “snakes” on top of the other 2 and keep going till you reach the end.
Squeeze the ends together. Repeat with the other challah.
Place the 2 challahs on a baking pan lined with parchment paper, separated, to allow room to rise.
Cover and place in a warm place till it doubles in size (usually 30-60 min).
Warm the oven to 350 f/180 c.
Brush the plain “snakes” in egg wash and bake for about 25-30 min, till browned on the bottom too and when you knock on it you hear a hollo sound.
Take out of the oven and cover with a clean kitchen towel to keep the moisture.
Cool completely and enjoy 
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