Rosh Hashanah starts at sundown on Friday, Sept. 15
Add sugar, salt, yeast, oil, eggs and waterLightly oil a medium bowl and place dough inside. Cover and set aside to rise for 1-1 ½ hours until doubled in volume.
Place the dough onto a clean countertop and divide into 6 sections. Resist dusting with flour unless necessary. Roll each section into an 8-9-inch rope that tapers on both ends.Cross the top right and left strands once. To continue braiding, move the topmost left strand down to the center of the remaining strands. Move the second strand from the right to the top left position.
Repeat, reversing the pattern: Move the topmost right strand down to the center of the remaining strands, and the second strand from the left to the top right position.Pinch or roll ends of challah to seal, tucking any excess dough under the loaf.After 30 minutes, preheat oven to 300 F. Whisk the remaining egg with a splash of water and a pinch of salt. Gently brush over rested loaf, making sure to coat all areas and creases.Make Challah ropes into 1 - 2-foot sections, starting from the center rotate counterclockwise till you get to the end.
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