In a stand mixer bowl, place all dough ingredients, but make sure you don’t place the dry yeast directly in with the salt as it will cause the dough to not rise.
Knead the dough in the mixer on low speed with the kneading hook for 4-5 minutes.
Grease the bowl and let the dough rise for 2 hours.
Divide the dough into 6 strands and braid them.
Place the challah on a baking pan and let it rise for one more hour.
Set the oven to 180°C / 350°F with the fan.
Brush the challah with water and sprinkle sesame seeds on top.
Bake for 25-30 minutes.
Cool the challah at room temperature.
Have a slice and enjoy!