Challah

Ingredients for 1 servings:

• 700 g flour, wheat flour (550)
• 2 tsp sea salt
• 30 g yeast
• 220 ml water, lukewarm
• 3 eggs, whisked
• 3 tbsp honey
• 100 ml oil (sunflower oil)
• 1 egg(s), whisked with a pinch of salt
• 2 tsp poppy seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Jewish Sabbath bread

Mix the flour and salt in a bowl and make a well in the center. Crumble the yeast into the lukewarm water and dissolve it. Pour the yeast mixture into the well, add the eggs, honey, and oil. Mix the ingredients in the well and gradually add the flour. You should have a soft, non-sticky dough. Knead the dough well on a floured surface until smooth and elastic. Place the dough in a lightly oiled bowl and roll it out so that the surface is thinly coated with oil. Cover the bowl with cling film and let the dough rise until it has doubled in size. After rising, divide the dough into strands and braid them. Let rise again. Brush with the egg wash and sprinkle with poppy seeds. Bake at 220°C for 10 minutes, then reduce the temperature to 190°C and bake for about 30 minutes until golden brown.