From A Blessing of Bread: Recipes and Rituals, Memories and Mitzvahs by Maggie Glezer
This recipe for a classic European challah (pronounces "chern-o-vitzer") comes from the late Lotte Langmann. It is not terribly sweet or eggy, but it is generously enriched with oil. The Austrians* traditionally use a four-stranded braid, but this dough holds its shape so beautifully during baking that it is a great choice for showing off any fancy shape. This has become one of my favorite recipes.
1 envelope or 2 1/4 teaspoons (7 grams/ 0.3 oz) instant yeast