In a stand mixer with hook attachment, add yeast, 1 tbsp sugar and water.
Turn mixer on low speed and add oil, sugar, salt and 4 eggs one at a time. Mix well.
Gradually add flour until dough is well mixed.
Turn dough onto a floured surface and knead until smooth.
If making rainbow Challah, divide dough in 5 balls, add colouring and knead until well blended. When done, let rise in 5 greased bowls covered in plastic wrap for 1-1.5 hours.
If making classic Challah, let dough rise in a greased bowl covered with plastic wrap for 1-1.5 hours. Divide the dough in 10 balls after it has risen.
If making rainbow Challah, cut all balls in half and roll out to 18” strands. You’ll have 10 strands (2 strands per colour). Separate strands into two sections of 5 strands.
If making classic Challah, roll out the balls into 18” strands. Separate strands to make two sections of 5 strands.
Place 5 strands in a row and pinch the top of the strands together. Separate the strands out to make a section of 3 strands and 2 strands, leaving a space in the centre. Now take the outside strand of the 3-strand section and bring it to the centre. Repeat the process of taking the outside strand from the 3-strand section and bringing it to the center. Continue braiding until you reach the end, then tuck ends underneath. Repeat for second loaf.
Place both loaves on lined baking sheet at least 2 inches apart. Let rise for final hour.
Preheat oven to 375 F and brush loaves with beaten egg. Bake on middle rack for 35 to 40 min until golden. Cool loaves on a rack and ENJOY!
