Place all of the ingredients (in the order they are written on the ingredients list) into the mixer bowl and knead for 15 minutes. (If you are not using a mixer knead by hand but for 15 minutes) This step is very important in order to develop the gluten net in the dough.

Transfer the dough into a generously greased bowl with 3 tablespoons of olive oil and coat the dough with the oil. Cover the bowl with plastic wrap and allow it to rise for two hours.

Transfer the dough onto your work surface and divide it into 12 equal pieces

Gather each piece of dough into a ball and cover with plastic or a light kitchen towel.

Roll each ball of dough into a strand and cover.

Take the first strand you created (this is important because the dough will rest and will have more elasticity, making it easier to work with) and roll a little more.

Set up two bowls. One with tap water and one with sesame. Dip each strand first in the water and then in the sesame and set aside.

Braid two challahs from 6 strands each (follow the video attached) and place each challah on a baking sheet lined with parchment paper. 

Allow the challahs to rise for an hour and bake in preheated oven 350 Fahrenheit or 180 ° C for 35-45 minutes.