Challah

• Strong white bread flour500g
• Caster sugar70g
• Yeast10g
• Beaten eggs2
• Sunflower oil70ml
• Salt2 tsp
• Lukewarm water200ml + 2 tbsp
• Poppy seeds1 tbsp

Steps · tap to check off

1. 1Mix yeast, pinch of sugar, and 2 tbsp warm water; let stand 10 mins until foamy. 10:00
2. 2Whisk flour, salt, and remaining sugar; make a well and add yeast mix, oil, half the beaten egg, and 200ml water.
3. 3Mix by hand into a moist dough, adding tiny amounts of water if too dry.
4. 4Knead on a floured surface for 10 mins until smooth; place in an oiled bowl, cover, and rise for 1 hr. 10:00
5. 5Divide dough into 3 pieces; roll into 25cm logs and plait together, tucking the ends.
6. 6Place on a lined sheet; cover and rise for 40 mins. Heat oven to 400°F (200°C/180°C fan). 40:00
7. 7Brush loaf with remaining beaten egg and sprinkle with poppy seeds.
8. 8Bake for 25-30 mins until golden and hollow-sounding; tent with foil after 15 mins if browning too fast. 25:00