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Ingredients You Will Need

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

Cooking Instructions

• 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, then leave for 10 mins until foamy
• step 2 Meanwhile, combine the flour, the remaining sugar and 2 tsp fine salt in a large bowl
• Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil
• 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
• 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
• The dough should be moist, but not soggy
• step 3 Once the dough has come together, turn it out onto a lightly floured surface
• Knead using both hands for 10 mins until smooth and a bit springy
• If it gets very sticky, add a very small amount of flour – as little as possible
• A dough scraper is useful if the dough is sticking to the work surface
• Stretch the sides of the dough down and pull together to form a ball
• Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil
• Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size
• step 4 Line a baking sheet with baking parchment
• Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like
• Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends
• Lay the pieces out in front of you, parallel to one another with a couple centimetres between each
• Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom
• Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel
• Leave to rise until puffy and billowy, about 40 mins
• step 5 Meanwhile, heat the oven to 200C/180C fan/gas 6
• 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
• Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped
• Check after about 15 mins – if the top of the loaf has started to get too dark, cover it with foil
• Leave to cool on a wire rack, then serve

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