In a small bowl, proof the yeast by adding it to warm water (about 110 degrees F), sprinkle a pinch of sugar and set aside to form up.
I didn't take pictures of this, might update it later.
Add flour into the mixture, add as little as possible until you incorporate all the flour. If the dough is sticky add a little more.
Add the remaining oil to incorporate all the flour, if there’s any dough around the mixing bowl scrape everything and knead together with the remaining oil. Place in an oiled bowl and cover with a kitchen towel and keep in a warm place for rise/doubled for about an hour or more.
This is how the doubled dough looks like.
Deflate the dough by gently pressing the dough down with your fist.
Cut into 6 pieces and form balls with the dough, set aside to relax for about 10 minutes.
Form long strands with each dough balls.
Pick three strands and press the tips/edges together to secure them then start to braid by placing each strand over the next strand, then pick the next to cover the immediate strand until you form a braid.
Repeat the process on the remaining dough, then use a rolling pin to press in the middle of one of the braided dough then place the other braided dough inside it.
You can also bread all the dough strands all at once.
Place the dough on a baking sheet lined with parchment paper and cover, let it rise/doubled.
Preheat the oven to 350 degrees F for at least 15 minutes before baking.
Brush egg wash (mix an egg with a tbsp water) or milk over the dough and bake for about 20-25 minutes.
After baking, I brush butter all over and cover to keep it warm.
Let it cool completely, serve and enjoy
Challah bread served with waffle beans cake (waffle akara). enjoy.