In a small bowl, add yeast, pinch of sugar and the 1 cup of warm water at 110 F and mix. Let it sit for 5 minutes or till it blooms.
Once its bloomed, add 2 tbsp of the oil and mix
In a medium sized bowl, add 3 tbsp of oil, remaining 3 tbsp of warm water and baking powder. Mix till combined
In a large bowl, add the flour, sugar and the salt. Whisk till combined.
Add in the prepared mixtures from the small and the medium bowl. Mix with a spatula and once the mixture becomes a bit more thick, switch to your hands
Add in little bit of flour, about a tbsp at a time while mixing the dough with your hand. Mix it gently till the dough becomes smooth and evenly combined as you see in the video
Grease the inside of the bowl with some oil. Leave the dough in the bowl, cover it with a damp towel and let it rise for 2 hours or until doubled in size.
After 2 hours, take the dough out, place it on a floured surface and knead it into a log. The goal is to knock out some of the air in the process but still keep the dough soft and fluffy. Do not over-knead the dough as it will make the dough tough
Cut the log into 6 equal pieces.
For the braided design of the Challah we have shown, you only need 4 pieces
Roll out each of the 4 pieces into thin long strips
Lay out the four strips in the form of tic-tac-toe with each braid going over and under the other. It could get a bit confusing so check out the video to see how the next few steps are done.
Braid the strips as shown. Tuck any extra length under the braided dough.
Brush the dough with some olive oil.
Line a baking pan with parchment paper. Transfer the dough carefully on to the pan
Bake at 325 F for 25 minutes
After baking, let the bread cool for 5 minutes on a wire rack. Serve it warm and goes awesome with butter.