Challah

Instructions

1- step 1 Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl.

2- Stir to dissolve the yeast, then leave for 10 mins until foamy.

3- step 2 Meanwhile, combine the flour, the remaining sugar and 2 tsp fine salt in a large bowl.

4- Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil.

5- Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together.

6- If there are a lot of very dry bits, gradually add a little water to just bring it together – you don't want it to get too wet and sticky.

7- The dough should be moist, but not soggy.

8- step 3 Once the dough has come together, turn it out onto a lightly floured surface.

9- Knead using both hands for 10 mins until smooth and a bit springy.

10- If it gets very sticky, add a very small amount of flour – as little as possible.

11- A dough scraper is useful if the dough is sticking to the work surface.

12- Stretch the sides of the dough down and pull together to form a ball.

13- Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil.

14- Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size.

15- step 4 Line a baking sheet with baking parchment.

16- Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like.

17- Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends.

18- Lay the pieces out in front of you, parallel to one another with a couple centimetres between each.

19- Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom.

20- Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel.

21- Leave to rise until puffy and billowy, about 40 mins.

22- step 5 Meanwhile, heat the oven to 200C/180C fan/gas 6.

23- Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using.

24- Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped.

25- Check after about 15 mins – if the top of the loaf has started to get too dark, cover it with foil.

26- Leave to cool on a wire rack, then serve.