Challah

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1. 1
   Combine the yeast, a pinch of sugar, and 30ml lukewarm water in a small bowl. Stir to dissolve, then leave for 10 minutes until foamy.
2. 2
   In a large bowl, combine the flour, remaining sugar, and 2 teaspoons fine salt. Make a well in the centre and add half the beaten egg, the yeast mixture, and the oil. Pour in 200ml lukewarm water and stir with a spoon, then mix with one hand while keeping the other clean, bringing the dough together. Gradually add a little water if needed to bring together all dry bits—the dough should be moist but not soggy.
3. 3
   Turn the dough onto a lightly floured surface and knead with both hands for 10 minutes until smooth and springy. Add flour very sparingly if it sticks. Stretch the sides down and form into a ball. Lightly oil a bowl, roll the dough ball in it to coat, cover with a clean tea towel, and leave in a warm place for 1 hour until doubled in size.
4. 4
   Line a baking sheet with parchment. Divide the dough into three equal pieces and roll each into a 25cm sausage shape, tapering slightly at both ends. Lay parallel with a couple centimetres between them. Bring the ends together at the top and plait down the length, tucking in the ends at the bottom. Transfer to the prepared baking sheet, loosely cover with a tea towel, and leave to rise for about 40 minutes until puffy and billowy.
5. 5
   Heat the oven to 200°C (180°C fan/gas 6). Gently brush the remaining beaten egg over the entire challah, working it into the crevices, and sprinkle with poppy seeds. Bake on the middle shelf for 25–30 minutes until golden brown underneath and hollow-sounding when tapped. If the top darkens too quickly after about 15 minutes, cover with foil. Cool on a wire rack before serving.
6. 6
   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.
7. 7
   step 4
8. 8
   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.
9. 9
   step 5
10. 10
    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.