Hallah bread

I love hallah bread and was completely at awe at the Jewish ladies that made it at home every Friday for the Shabbat in Brooklyn neighborhood of Crown Heights. My mom and I lived in that neighbourhood when we first came to US. Every Friday we were invited to a Shabbat dinner by a random Jewish family, for whom having us for Friday night dinner was a mitzvah - good deed. I was not familiar with anything that had to do with cooking and mystery of making bread was beyond me. I could not imagine that bread is something that can be done at home. I know better now and do not think much of it. I do not make it on a weekly basis but often enough not to need to look at the recipe.

4-4&1/2 cup flour
2 eggs
4 tblsp sugar
3 tsp salt
1/4 cup oil
1 pkg yeast=2 1/4 tsp
1 1/4 warm water
1 egg for brushing
Most of the bread recipes call for mixing of water and sugar and letting it ferment and bubble before adding it to the flour. I use my Kitchen aid to make the dough. It's clean and fast. I add the flour and the rest of ingredients then mix it all with hook attachment on dough setting. Cover the dough with oiled well large piece of plastic and place in the oven that is off but has the light on. The light bulb inside the oven provides just enough heat and draft free environment that the dough is fast to rise. Once it is doubled in size, punch it down, knead it for a couple of minutes, cut in 3 equal pieces and braid . Set aside on the baking sheet lined with silicon mat for about 20 min. and turn oven to 375F. Meanwhile make an egg wash and brush on the hallah. It can be sprinkled with sesame or poppy seeds for decoration and place in  375F oven for 30-40 min or until uniformly light brown.