Pour 1/4 cup of warm water into a small bowl.

Sprinkle yeast over the water and 1 teaspoon of sugar over the yeast.

Let the yeast mixture stand for about 10 minutes, or until foamy.

Oil a large bowl.

Sift 2 3/4 cups of flour into a large bowl or the bowl of your mixer/food processor.

Make a large, deep well in the center of the flour.

Add the yeast mixture, remaining sugar, oil, eggs, remaining water, and salt to the well.

Mix the ingredients in the well with a wooden spoon or mixer until blended.

Mix in the flour, first with a spoon or mixer, then by hand if kneading manually, until the ingredients come together to form a dough.

Knead the dough vigorously on a work surface or in the mixer/food processor until it is smooth and elastic.

If kneading by hand, this will take about 7 minutes, adding more flour 1 tablespoon at a time if it sticks.

Put the dough into the oiled bowl and turn it over to oil all surfaces.

Cover with a warm, slightly damp towel or plastic wrap and let it rise in a warm, draft-free area for about 1 hour 15 minutes, or until doubled.

Remove the dough with a rubber spatula to a work surface.

Knead the dough lightly again for about 30 seconds to knock out the air.

Return the dough to the bowl, cover, and let it rise again until doubled, about 1 hour.

Shape and bake the dough as desired according to your chosen challah recipe.