Challah

Steps

1. 1

   Step 1: Combine the yeast, a pinch of the sugar, and a couple tablespoons of lukewarm water in a small bowl; stir to dissolve the yeast and let it sit for 10 minutes until foamy.

2. 2

   Step 2: In a large bowl, mix the flour, remaining sugar, and fine salt. Make a well in the center, add half the beaten egg, the yeast mixture, and the oil. Pour in about 200 ml lukewarm water and mix with a spoon, then knead with one hand while keeping the other clean until the dough comes together. If the dough is dry, add a little water gradually until it is moist but not sticky.

3. 3

   Step 3: Turn the dough onto a lightly floured surface and knead with both hands for about 10 minutes until smooth and springy. If very sticky, add a tiny amount of flour. Shape into a ball, oil a bowl, roll the dough to coat, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.

4. 4

   Step 4: Line a baking sheet with parchment. Divide the dough into three equal pieces and roll each into a 25 cm long sausage. Plait the pieces and transfer the loaf to the sheet; cover loosely and let rise for about 40 minutes until puffy.

5. 5

   Step 5: Preheat the oven to 200°C 200 °C · 392 °F · Gas 6 · Medium heat (180°C 180 °C · 356 °F · Gas 4 · Medium heat fan). Brush the loaf with the remaining beaten egg and sprinkle with poppy seeds if using. Bake on the middle shelf for 25–30 minutes until golden and tapping sounds hollow. If the top darkens, cover with foil. Cool on a rack before serving.