Challah

Ingredients

• 500g Strong white bread flour
• 70g Caster Sugar
• 10g Yeast
• 2 Beaten Egg
• 70 ml Sunflower Oil
• 1 tablespoon Poppy Seeds

Instructions

1. In a small bowl, mix the yeast with a pinch of the sugar and a few tablespoons of lukewarm water. Stir until dissolved and leave for about 10 minutes, until foamy.
2. In a large bowl, combine the flour, remaining sugar and fine salt. Make a well in the centre and add half of the beaten egg, the yeast mixture and the sunflower oil. Pour in about 200 ml of lukewarm water and mix with a spoon, then bring the dough together with one hand. Add a little more water if needed, just until the dough comes together. It should be soft and moist, but not sticky.
3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and slightly springy. Add as little extra flour as possible if it sticks. Shape the dough into a ball, lightly oil a bowl and roll the dough in it to coat. Cover with a clean tea towel and leave in a warm place for about 1 hour, or until doubled in size.
4. Line a baking sheet with parchment paper. Turn the dough out onto a clean surface and divide it into three equal pieces. Roll each piece into a rope about 25 cm long, tapering the ends slightly. Lay them side by side, join them at one end and braid along the length, tucking in the ends. Transfer the loaf to the baking sheet, cover loosely and leave to rise for about 40 minutes until puffy.
5. Preheat the oven to 200°C (180°C fan). Gently brush the challah all over with the remaining beaten egg and sprinkle with poppy seeds if using. Bake on the middle shelf for 25–30 minutes, until golden and hollow-sounding when tapped underneath. If the top browns too quickly, cover loosely with foil. Cool on a wire rack before serving.

instructions_source: editorial-classic