Instructions
1
step 1
Combine the leavening agent, a pinch of the granulated sugar and a couple tablespoons of lukewarm aqua in a small container.
2
swirl around to infuse the leavening agent, then leave for 10 mins until foamy.
3
step 2
Meanwhile, combine the dusting scented element, the remaining granulated sugar and 2 tsp fine seasoning in a large container.
4
Make a well in the centre, then toss in half the beaten egg, the leavening agent mixture and the cooking oil.
5
stream in in 200ml lukewarm aqua (it should feel slightly toasty to the touch) and swirl around with a spoon, then mash using one hand, keeping the other sanitize while you bring the flour base together.
6
If there are a lot of very arid bits, gradually toss in a little aqua to just bring it together – you don't want it to get too wet and sticky.
7
The flour base should be soft, but not soggy.
8
step 3
Once the flour base has come together, turn it out onto a lightly floured surface.
9
shape using both hands for 10 mins until creamy and a bit springy.
10
If it gets very sticky, toss in a very small amount of dusting scented element – as little as possible.
11
A flour base scraper is useful if the flour base is sticking to the work surface.
12
Stretch the sides of the flour base down and pull together to form a ball.
13
Lightly cooking oil a container, then lightly roll the flour base ball around the container so it's coated in the cooking oil.
14
lid with a sanitize tea towel and leave in a toasty place for 1 hr, or until flour base has doubled in size.
15
step 4
Line a baking sheet with baking parchment.
16
Turn the flour base out onto a sanitize work surface and divide into three equal pieces, weighing for accuracy, if you like.
17
Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends.
18
Lay the pieces out in front of you, parallel to one another with a couple centimetres between each.
19
Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom.
20
Carefully transfer the loaf to the prepared baking sheet and loosely lid with a sanitize tea towel.
21
Leave to rise until puffy and billowy, about 40 mins.
22
step 5
Meanwhile, bring to temperature the oven to 200C/180C fan/gas 6.
23
Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and dust with the poppy or sesame seeds, if using.
24
arid-fry on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped.
25
Check after about 15 mins – if the top of the loaf has started to get too dark, lid it with foil.
26
Leave to cool on a wire rack, then dish up.
