How to make Challah

Ingredient:
500g plain flour
160-180ml water
1 egg
1 teaspoon instant yeast
80g sugar (~5 tablespoon sugar)
3 tablespoon butter
1/2 teaspoon salt

Methods:

Dissolve the yeast with water and added sugar and 100g flour. Stir to dissolve the yeast and let stand until see a thin frothy layer across the top. It means that the yeast is active and ready to use.
Add in remaining balance of flour (400g) with egg and mix them well.
Lastly, added butter and salt and knead the dough until the dough is soft and smooth. Initially, the dough seem very sticky, knead the dough until the dough is elastic and no longer sticky. Can add few tablespoons of flour if really very sticky.
You can add some oat, nuts and cheese into the dough if you not planned to do a original challah.
Cover with a damp clean cloth and let rise for around 2 hours or until dough has doubled in bulk.
Punch down the risen dough again.
After two times rinsing, punch down the dough and separate the dough into few pieces, depending on the type of braid you'd like to do.
Roll each piece of dough into a long rope roughly 10 inches long and half inches wide. Pinch the tops of the strands (3 strands) together. Move the outside right strand over 2 strands and take the second strands from the left and move it to the far right. Continue until all strands are braided.
Place the braided loaves on a greased cooking plate. Let the challah rise again until doubled.
Preheat the oven to 160 to 170 degree.
Brush the challah with one beaten egg and bake for around 45 minutes.