Place salt, 10 cups of flour, dry yeast, and

dough enhancer, if using, into the bowl

of a mixer. Mix well. Meanwhile, dissolve

fresh yeast in ½ cup warm water. Add two to three tablespoons sugar and let sit for a few minutes until it begins to bubble.

Prepare two 3/4-cup measuring cups.

Pour 1/2 cup sugar in each and carefully

pour boiling water till the top. Let it sit

until the sugar dissolves somewhat and the

water is warm. Stir gently. Pour the yeast

mixture into the mixer, followed by the

cooled sugar-water mixture.

Turn on the mixer and add the remaining

three cups warm water, alternating with the remaining flour. Add eggs midway and add oil slowly when a dough starts to form.

Beat for 10 minutes until a soft dough

forms. If necessary, add a little more flour.

Turn the mixer off and let the dough rest

for 15 minutes in the mixing bowl. Turn the

mixer on again and beat for an additional

10 minutes.

Remove the dough from the bowl with

oiled hands and place in a large garbage

bag. Close the bag and put it in a warm

place to rise for one hour.

Take challah with a brachah.

Braid or form challos and place in baking

pans lined with parchment paper. Cover and let rise until doubled, at least a half hour.

Preheat the oven to 210 degrees Fahrenheit (100 degrees Celsius). Mix egg, coffee, sugar, and oil for topping. Brush challos with the egg mixture and sprinkle with

seeds of your choice. Place loaves in the oven and bake for approximately 15 minutes.

Raise the temperature to 400 degrees Fahrenheit (200 degrees Celsius) and bake for another 10 minutes. Then lower the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and bake for another 10–20 minutes, depending on the size of the challos. Be sure to switch trays halfway through.

Remove from the oven and cool on a wire rack, preferably out of the pan.