Challah

Ingredients

• 500 gstrong white bread flour
• 70 gcaster sugar
• 10 gyeast, instant or active dry
• 2 tspsalt
• 2eggs, beaten — half in dough, rest for egg wash
• 70 mlsunflower oil, plus extra for the bowl
• 200 mlwater, lukewarm
• 1 tbsppoppy seeds, optional, for topping

Method

1. 1

   Combine the yeast, a pinch of sugar, and a couple of tablespoons of lukewarm water in a small bowl. Stir to dissolve, then leave for 10 minutes until foamy.

2. 2

   In a large bowl, combine the flour, remaining sugar, and 2 tsp fine salt. Make a well in the centre and add half the beaten egg, the yeast mixture, and the oil. Pour in 200ml lukewarm water and mix with one hand until a dough forms. If there are dry bits, add a little more water — the dough should be moist but not soggy.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and slightly springy. Add as little extra flour as possible if it sticks. Shape into a ball, place in a lightly oiled bowl, and turn to coat. Cover with a tea towel and leave in a warm place for 1 hour until doubled in size.

4. 4

   Line a baking sheet with parchment. Turn the dough out and divide into three equal pieces. Roll each into a sausage shape about 25cm long, tapering slightly at both ends. Plait the three strands together, tucking in the ends. Transfer to the baking sheet, cover loosely, and leave to rise for 40 minutes until puffy.

5. 5

   Heat the oven to 200°C/180°C Fan/Gas 6. Gently brush the remaining beaten egg all over the challah, getting into all the crevices. Sprinkle with poppy or sesame seeds if using.

6. 6

   Bake on the middle shelf for 25–30 minutes until golden brown underneath and hollow-sounding when tapped. If the top gets too dark before time, cover loosely with foil. Leave to cool on a wire rack.