Challah

Ingredients for 2 servings:

• 1 tbsp yeast (dry yeast)
• 1 tbsp sugar
• 250 ml water, lukewarm
• 500 g flour, strong wheat flour
• 2 tbsp oil
• 2 eggs, lightly beaten, plus 1 egg for the glaze
• Sugar
• Salt
• Poppy seeds or sesame seeds for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 15 minutes

Mix the yeast, sugar, and 120 ml of water. Dust with a little flour, cover, and let stand for 10-12 minutes until small bubbles appear on the surface. Add 1 teaspoon of salt, the oil, and the eggs, and knead well. Then add the flour, slowly at first, then faster. Knead the dough for 5-10 minutes until it pulls away from the sides of the bowl. If the dough is sticky, simply add a little more flour and knead again. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 1/2 to 2 hours. Knead the dough thoroughly on a floured surface and return it to the bowl. Cover and refrigerate overnight. Knead the dough on the floured surface until glossy. Divide into 2 equal pieces. Divide each piece into 3 equal pieces, and twist these into equal-length strands. Press the ends together and braid. Place the two braids on a baking sheet, cover, and let rise for 1 hour. Preheat the oven to 190°C (375°F). Mix the egg with the sugar and salt and brush the braids. Sprinkle with sesame or poppy seeds and bake in the oven for 40 minutes. Let cool. Tip: For Rosh Hashanah, you can add 200g of raisins to the dough.