Jewish-Style Challah

Ingredients

• 42 g yeast (1 cube)
• 50 g sugar
• 1 tsp salt
• 2 Eggs
• 1 tsp Honey
• 4 tbsp soy oil
• 1 pinch grated lemon zest
• 350 g wheat flour (Type 405)
• oil (for greasing the baking sheet)
• flour (for dusting the work surface)
• egg yolk (for brushing)

Instructions

1. 1.

   Combine the flour and salt in a bowl, making a well in the center. Dissolve the yeast in 5–6 Tbsp lukewarm water with the sugar until it dissolves. Add the eggs, honey, and oil, then knead into an elastic dough using a stand mixer or by hand. Cover and let rise in a warm place for about 1½ hours, until doubled in volume.

2. 2.

   Punch down the dough and knead briefly, then cover again and let rest at least 30 minutes. Divide the dough into three portions, roll each on a floured surface into a strand, and braid the strands into a loaf. Press the ends together to prevent puffing. Place the loaf on a greased baking sheet, cover, and let rest until the oven is preheated.

3. 3.

   Preheat the oven to 200 °C (Oven + fan). Beat a little egg yolk with a few drops of water, brush the loaf, and bake on the middle rack for about 40 minutes until golden brown.