Challah

6 cups (800 grams) sifted white wheat flour

¼ cup (60 grams) sunflower- seed oil, corn oil or melted butter

2 eggs

1½ cups (320 grams) water

6 tbsp (80 grams) sugar

3 tbsp 30 grams) fresh yeast

1 tbsp (12 grams) salt

Ingredients for Glazing:

1 egg, beaten

Sesame and poppy seeds

1. Pour water into kneading bowl and crumble yeast into the water

2. Add these ingredients in following order: flour, eggs, sugar, salt, oil

3. Using a dough hook, mix on low speed for 4 minutes to combine ingredients

4. Increase to medium speed and knead for another 5 minutes until a soft, smooth dough is formed

5. Remove dough to a slightly floured work surface, and roll into a ball

6. Proofing (approximately 75 minutes)

7. Place ball of dough in a lightly floured bowl

8. Cover bowl with kitchen towel or plastic wrap and let rise for 40 minutes, or until almost double in volume

9. Divide dough (using a knife) into 3 equal parts, and divide each part into 3.

10. Roll each part into a 25-cm-long cylinder

11. Braid each three cylinders

12. Place the three braided challahs on a baking sheet lined with parchment paper

13. Cover the challahs with a kitchen towel and let rise for about 35 minutes

14. With 15 minutes left until proofing is complete, preheat oven to 425 degrees Fahrenheit

15. Once the challahs have doubled in volume, gently brush them with beaten egg and generously sprinkle with sesame and poppy seed

16. Bake for approximately 25 minutes, until golden-brown

17. Remove from oven and cool