In the bowl of the stand mixer with a hook, put the flour, salt, and sugar. Mix.
In a measuring cup, put the egg (or egg yolks), oil, and enough water to make 600 ml.
Add the yeast and mix.

Pour the liquids into the bowl and knead for about 10 minutes or until the dough is soft and elastic. Add a little water if needed (maximum 50 ml).

Cover the bowl with plastic wrap and let it rise for 1.5 to 2 hours or until the dough has tripled in volume.

Let the challah breads rise for 1 hour.
Brush with a beaten egg yolk mixed with milk and sprinkle with sesame seeds.

Preheat the oven to 375 F (190 C).
Bake the breads for 10 minutes, then reduce the temperature to 350 F (180 C) and continue baking for 15 minutes.

Remove from the oven and let cool on a cooling rack.