Baking challah

Yesterday Deborah, Marina and Max came over to bake challah. My Aunt Sandy shared the following recipe with me, and I don't even know how one could improve upon it. The bread comes out beautifully every time. I must admit that I love to make it for company and enjoy the heaps of praise it elicits. It does take a while to make, but the results are well worth the wait.
If that is not reason enough to try this recipe, just think how amazing your house will smell with homemade bread baking in the oven.

1/2 cup warm water
1 tsp sugar
1 pkg active dry yeast
½ cup warm water
¼ cup sugar
2 tsp salt
½ cup oil
2 eggs
4 cups flour
1 beaten egg
Sesame or poppy seeds

1) Rinse a big mixing bowl with warm water.
2) Dissolve sugar in ½ cup warm water and sprinkle yeast on top
3) Let rest for 10 minutes, the yeast should get nice and bubbly
4) Stir thoroughly while adding ½ cup water, sugar, salt, eggs, oil and ½ flour
5) Beat well
6) Stir in remaining flour, dough should be sticky
7) Let rest for 10 minutes
8) Knead on floured surface for 10 minutes
9) Form dough into a ball and place in lightly oiled bowl
10) Cover with damp cloth, place in warm place and let rise 45 minutes
11) Divide dough into three parts and gently roll each into a strand
12) Braid loosely and tuck ends under (so the bread doesn’t unravel during baking)
13) Place onto greased baking sheet, cover and with damp cloth and let rise 30 minutes
14) Brush beaten egg onto bread and sprinkle with seeds
15) Bake at 400 for about 25 minutes, the top and bottom should be golden brown