In a medium sized bowl mix the warm water with the yeast and ½ cup of sugar. Whisk until the sugar is dissolved. Set aside to proof for 5-10 minutes.
In the bowl of an electric stand mixer fitted with the dough hook, add the eggs, oil, sugar, and flour. Turn the mixer to low speed and pour in the yeast mixture. Mix for a minute or two until the dough just comes together. (It will look shaggy and messy). Turn the mixer off and allow the dough to rest for 10-30 minutes.
After 10-30 minutes, add the salt then turn the mixer back on and mix until the dough is smooth; about 10-15 minutes.
Once the dough is smooth, transfer to a large oiled bowl. The bowl should have enough room to allow the dough to double inside. Make sure the dough is completely covered in a thin coat of oil. Then cover and allow to rise. It needs to double in size. This can take anywhere from 45 minutes to 2 hours. Or allow to rise overnight in the fridge.
Once risen, divide the dough, braid, and egg wash. If the dough rose overnight in the fridge, allow to come to room temp before dividing and shaping. Once shaped, cover loosely with a clean kitchen towel.
Allow to double in size again. This can take 30 minutes to 1½ hours.
While the dough is rising for the second time, preheat your oven to 325-350 degrees F.
Once risen, carefully brush with more egg wash and bake until golden brown. Baking time varies depending on the size that you shaped your bread. Oven temp varies depending on the pans used to bake. A darker pan needs a lower oven temperature or the bread will get too dark before the bread is fully baked.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2017/challah-bread-recipe