Ingredients

- 1 cup of lukewarm water

- 16 g dry yeast (1/2 tablespoon)

- 500g bread flour or regular flour

- 1 egg

- 1/4 cup (50 grams) sugar

- 7 grams of salt (1/2 tablespoon)

- 35 g melted butter

Coating options:

- 1 egg

- Sesame, poppy seeds

Make the dough: pour about 1/4 cup of the water in a small bowl with the yeast.

Pour the rest of the water in a mixer bowl or large bowl with flour, sugar, egg,

salt and melted butter. Mix well.

When yeast is completely melted add it. Knead for 3 minutes at low speed.

Increase the speed of the mixer and continue for about 4 minutes (or put in about 10 minutes kneading by hand). Add flour or water for a soft and not sticky dough. Transfer the dough to work surface and knead by hand for 2-3 minutes, until dough is soft.

Put the dough covered with flour in a bowl and cover with damp cloth.

Let it rise for about 1 hour. Flatten the dough gently into a rectangle and divide dough to 4 equal pieces (you can weigh them to compare)

Roll them making 4 long logs. You can use some of the dough for rolls – the kids would love to help with that!
How to make the braid: here is a clip of how to bread a 4 strand Challah.

Line an oven pan with baking paper and place your Challah and rolls with some space between them. Cover with damp cloth and let rise for an hour or so.

Preheat the oven to medium heat (180 C or 360 F).
Coating: Before baking, mix one egg with a tablespoon of water and coat the bread. Sprinkle with Sesame or poppy seeds.

Baking: Bake until golden. The rolls will need 12-15 minutes and the Challah about 25-30 minutes. Cool on a rack for 15 minutes at least. Serve warm or cold. Enjoy!