Challah

Put 200ml medium-hot tap water in a bowl. Stir in 1 tbsp sugar, then sprinkle over the yeast. Set aside for 5 minutes or until the yeast starts to foam. (If it doesn’t foam, check it is still in date and start again.)

Meanwhile, mix the flour, remaining 2 tbsp sugar and the salt in the bowl of a freestanding mixer fitted with a dough hook. Make a well in the middle and add the oil, eggs and yeast mixture, then knead for 6-8 minutes. (You can also knead by hand on a lightly oiled surface for 10 minutes.) If any dough gets stuck to the bowl edges, scrape it back into the ball. Cover the bowl with a plate and leave for 1 hour-1 hour 30 minutes (depending on the warmth of your kitchen), until doubled in size.

Once the dough has risen, lightly grease a large, clean work surface with oil. Divide the dough into 6 equal portions weighing about 140g each. Roll the pieces into strands about 40cm long, tapering them slightly at the ends. Line them up on the work surface. Pinch the top ends together gently and braid the strands into a 6-strand plait. (Alternatively, divide the dough into 3 portions, then roll, pinch and braid into a standard plait.)

Pinch the bottom ends together, then tuck both the top and bottom ends of the challah under a little so no strands can come free. Carefully transfer to a large sheet of baking parchment and cover with a sheet of oiled clingfilm. Leave to rise for 45 minutes, by which time it should have puffed up.

Preheat the oven to 180 ̊C, gas mark 4 and put a flat baking sheet large enough to comfortably fit the challah in the oven to heat up. Brush the challah all over with beaten egg, taking care to get into all the nooks. Allow to dry for 5 minutes, then brush again with egg and sprinkle with the sesame seeds. Slide the challah, still on the parchment, onto the preheated baking sheet and bake for 35 minutes until golden. Cool completely on a wire rack before serving.