Challah

1. Stir the yeast, a pinch of the sugar and a couple of tablespoons of lukewarm water together in a small bowl until dissolved, then leave for 10 minutes until foamy.
2. Meanwhile, combine the flour, remaining sugar and 2 tsp fine salt in a large bowl. Make a well, add half the beaten egg, the yeast mixture and the oil, then pour in 200ml lukewarm water and bring the dough together with one hand. Add a splash more water if it feels dry; it should be moist but not soggy.
3. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and springy, using as little extra flour as you can. Shape into a ball, roll it round a lightly oiled bowl to coat, cover with a tea towel and leave somewhere warm for 1 hour, until doubled.
4. Line a baking sheet with parchment. Turn the dough out and divide into three equal pieces, rolling each into a 25cm sausage tapered at the ends. Lay them parallel, join them at the top, plait down the length and tuck the ends under. Lift onto the sheet, cover loosely and leave to rise until puffy, about 40 minutes.
5. Meanwhile, heat the oven to 200C/180C fan/gas 6. Gently brush the loaf all over with the rest of the egg, working into the crevices, then sprinkle with poppy or sesame seeds. Bake on the middle shelf for 25 to 30 minutes until golden and hollow-sounding underneath, covering with foil after about 15 minutes if it browns too quickly.
6. Leave to cool on a wire rack, then serve.

Tips from the ZestyPlate Kitchen

• Knead until the dough feels smooth and springy, which is what gives challah its pillowy crumb.
• Roll the strands to an even length and taper the ends so the plait sits neat and tidy.
• Brush the egg glaze right into the crevices for an even, deep golden sheen.
• If the top colours too fast, lay a sheet of foil over it so the centre has time to bake.