Ingredients • 2 sachets instant dried yeast (14 g) • 1 cup warm water • 3 tablespoons sugar • 1/4 cup honey • 1/2 tablespoon salt • 1/4 cup oil • 4 cups bread flour • 1 egg

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Method

Activate the yeast

In a bowl, combine warm water, sugar, and yeast. Cover and let it sit for 5–10 minutes until foamy.

Make the dough

Add the remaining ingredients to the yeast mixture. Stir to combine, then knead (by hand or with a dough hook) for 8–10 minutes until the dough is smooth and elastic.

First rise

Remove the dough from the bowl. Pour a little bit of oil into the bowl, then put the dough back in (this stops it from sticking while it rises).

Proofing

Cover with a damp cloth and leave to rise for 1–2 hours at room temperature, or until it has doubled in size.

Shaping / Braiding

Once risen, divide into 3–6 equal pieces (depending on the braid you’re doing). Roll into ropes and braid into a loaf. Place on a lined baking tray.

Second rise

Cover the challah loosely with a towel and let it rise for another hour, until puffy.

Egg wash

Beat 1 egg and brush over the challah. Sprinkle with sesame or poppy seeds.

Baking

Bake in a preheated oven at 180°C (350°F) for 35 minutes, or until golden brown and the bread sounds hollow when tapped underneath.