CHALLAH

Ingredients
450 grams plain flour
250 ml lukewarm milk
2 teaspoons dried yeast
1 teaspoon clear honey
50 grams melted butter
1 teaspoon salt
2 eggs lightly beaten

Preparation

Combine the yeast, honey, milk, and butter, stir and leave for 15 minutes to activate. In a large bowl, mix the flour with salt, make a well in the centre and add the yeast mixture and one of the eggs. Stir to make a dough (adding flour if you need during the kneading). Knead until smooth and elastic, then transfer to a clean bowl, cover and leave to prove for about 90 min.

Grease a baking sheet. Knock back the dough and divide into 3 equal pieces. Roll to shape each piece into a long strip for plaiting. Lay 2 of the strips over the third to make a star shape and plait from the centre, tucking the ends under. Gently transfer it to a baking sheet, cover with a tea towel and leave to rise for 30 min. Brush with egg and bake in a hot oven at 190°C for 35 - 40 min or until golden.