Add the yeast to the water and mix well. I like to use a wire whisk to make sure there are no lumps. Let it sit 5 mins to activate.

While the yeast is activating. Sift the flour into a bowl and add the salt and the sugar. Mix well with a wire whisk.

Once the yeast is active (you should see some bubble on top) add it to the flour mixture

Add the eggs and the yolks

Mix everything very well until you don’t see dry flour particles. If the dough is not cohesive, you might need to add a little bit more water. Do it half tbsp at a time. You don’t want to add too much water. 

Let the dough rest for 20 minutes for a short autolysis. You can skip this step if you don’t have time, but I strongly recommend it since it’ll make your life easier when you have to knead the dough. 

Start kneading the dough until it gets some consistency and elasticity. 

Add the oil little by little until the dough absorbs it all.

Keep kneading until the dough is no longer sticky and you see small blisters covering the surface. It should pass the windowpane test.

 Once the dough is ready, shape it into a ball. Lightly oil a bowl and place the dough inside. Cover the bowl and let the dough ferment for 1h approx. It doesn’t have to duplicate the size. 

After 1h, deflate the dough, shape it again into a ball and let it ferment again until it’s about 1.5 times in size or until it’s puffy but not over fermented. 

Remove the dough from the bowl, deflate it and let it rest 5 mins. 

Divide the dough into 6 equal parts (if you’re doing a 6-strand challah)

Shape each part into a ball, cover them with plastic wrap and let them rest 5 mins.

Roll each ball into a 50 cm (20 in) log. Start making short logs and let them rest before rolling them to the final length. It’ll give the gluten time to rest and it’ll be easier for you. 

Shape your Challah the way you’d like, line a baking sheet with parchment paper and place the Challah there.

Brush the Challah with the egg whites wash, cover it with lightly oiled plastic wrap and let it rise until it's puffy.

Preheat your oven at 350 F (175 C).

Once the Challah is ready, carefully remove the plastic wrap and brush again with the egg whites.

Bake in the middle rack for about 20-25 minutes and turn the baking sheet 180 degrees. Bake for another 20mins or until it’s golden brown (we turn the baking sheet halfway to ensure an even baking)