Challah

Method

Mix flour, sugar, salt and yeast in a large bowl. In another bowl, whisk together eggs and oil, then add warm water. Combine wet and dry ingredients, mixing until a shaggy dough forms, then knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover and leave to rise for 1.5 hours until doubled. Divide dough into six equal pieces and roll each into a long rope approximately 30cm long. Arrange three ropes side by side and begin a three-strand braid from the centre, working towards each end, then repeat on the other side. Place on a lined baking tray, cover and prove for 45 minutes. Brush with beaten egg yolk, sprinkle with seeds, and bake at 190°C for 35-40 minutes until deep golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack before serving.