Braided Challah

What you’ll need

• 2¼ tsp active dry yeast
• ¾ cup / 180 ml warm water
• ¼ cup sugar
• 2 large eggs, divided
• ¼ cup / 60 ml neutral oil
• 3¼ cups / 410 g bread flour, plus a little if needed
• 1 tsp salt
• 1 tbsp sesame seeds, optional

Contains: Wheat, egg.

Let’s make it

1. Mix yeast, warm water and 1 tsp of the measured sugar; leave 5–10 minutes until foamy.
2. Add remaining sugar, 1 egg, oil, flour and salt. Knead 8–10 minutes to a smooth, soft dough.
3. Cover in an oiled bowl and rise about 90 minutes, until doubled.
4. Divide into three equal pieces. Roll into ropes and braid on a lined baking sheet. Tuck the ends underneath. Cover and rise about 40 minutes.
5. Heat oven to 350°F / 175°C. Beat remaining egg with 1 tsp water and brush the loaf; add optional sesame seeds.
6. Bake 30–40 minutes, until golden and about 190°F / 88°C inside. Cool before slicing. Optional sesame adds a sesame allergen.