Challah

• strong white bread flour↗500g g

  plus extra for dusting

• granulated sugar↗70g g
• packet of instant dry yeast7g g
• eggs↗2

  beaten

• sunflower oil↗70ml ml

  plus extra for bowl

• poppy seeds↗1 tbsp tbsp

  or sesame seeds (optional)

Step-by-step instructions

1. 1

   Mix the yeast, a pinch of sugar and a few tablespoons of warm water in a small bowl. Stir to dissolve the yeast, then let stand for 10 minutes until a foam appears.

2. 2

   Meanwhile, in a large bowl combine the flour, the remaining sugar and 2 tsp of fine salt. Make a well in the centre, then add half of the beaten egg, the yeast mixture and the oil. Pour in 200 ml of warm water (it should be slightly warm to the touch) and stir with a spoon, then knead with one hand while keeping the other clean until the dough comes together. If many dry pieces remain, gradually add a little more water just to bring them together – do not make the dough too wet or sticky. The dough should be moist but not wet.

3. 3

   When the dough comes together, turn it onto a lightly floured surface. Knead with both hands for 10 minutes until smooth and slightly elastic. If it is very sticky, add a very small amount of flour – as little as possible. A dough scraper is useful if the dough sticks to the surface. Pull the edges of the dough down and join them, forming a ball. Lightly oil a bowl, then roll the dough ball in the bowl so it is coated with oil. Cover with a clean kitchen towel and let rise in a warm place for 1 hour, or until the dough has doubled in size.

4. 4

   Line a baking tray with parchment paper. Turn the dough onto a clean work surface and divide into three equal parts, weighing them for accuracy if needed. Roll each part into a long sausage‑shaped coil about 25 cm long, tapering the ends slightly. Place the pieces side by side, parallel, leaving a few centimeters between them. Join the sausages at the top end, then braid them along their length, tucking the ends when you reach the bottom. Carefully transfer the loaf to the prepared tray and loosely cover with a clean kitchen towel. Let rise until puffy and risen, about 40 minutes.

5. 5

   Meanwhile, preheat the oven to 200 °C/180 °C with convection/gas 6. Carefully brush the remaining beaten egg over the entire challah, soaking all crevices, and sprinkle with poppy seeds or sesame seeds if using. Bake on the middle rack for 25‑30 minutes until the bread is golden‑brown on the bottom and sounds hollow when tapped. Check after about 15 minutes – if the top is darkening too much, cover with foil. Let cool on a rack, then serve.