In a large mixing bowl, combine yeast, sugar and warm water. Let it sit for about 10 minutes until it bubbles.

Add eggs, oil and vanilla. Mix everything together using a whisk.

Add flours and salt. Make sure not to place the salt directly on the yeast.

Start kneading by hand, slowly making your way around the bowl and blending the dry in the wet ingredients.

Once a dough starts to shape, transfer it to a working surface and knead the dough for about six to seven minutes. Note that you can use extra flour if the dough is too sticky to work with. Just add not too much as you go.

Place in mixing bowl and cover until doubles in size.

Transfer to a clean working station. Separate little balls of dough, around 100 grams each.

Roll out and shape into a four-braid challah. Rule is:

3 —> 1

4 —> 3

2 —> 4

1 —> 2

Counting from left to right.

Keep repeating that pattern until you finish your braid. Give it a push in from both sides and place on your Gefen Parchment-lined baking sheet. Repeat for all challahs.

Cover braids and let them rest for 30-45 minutes. Meanwhile preheat oven to 350 degrees Fahrenheit.

Egg wash the top of challah. Add sesame seeds if you’d like.

Bake for 30-40 minutes, or until golden.