Classic Challah

1. Using a mixer fitted with a dough hook, pour the water into the mixer bowl and crumble the yeast in it. In the following order, add the eggs, sugar, salt and oil. Knead the dough on a low speed for 4 minutes until the ingredients are thoroughly incorporated. Increase to a medium speed and continue kneading for another 5 minutes until the dough is pliable and somewhat hard.

2. Transfer the dough to a lightly floured work surface and form a ball out of it. Please the ball in a floured bowl, cover with a towel and allow to rise for 40 minutes or until the dough nearly doubles in size.

3. Using a knife, cut the dough into two equal pieces, and then each of those halves into three sections. Roll each section into a log around 16 inches/ 40cm long. Braid together each group of three sections, resulting in two different braids. Join the ends of the braids so the seams don't jut out too much, forming a round challah.

4. Place the 2 challahs in a baking pan lined with parchment paper. Cover with a kitchen towel and allow them to rise for around 35 minutes. In the meantime, heat the oven to 430F/220ºC. The challahs are ready for baking when they are nearly double in size.

5. Gently brush the beaten egg over the challahs and sprinkle some seeds on top. Bake for about 25 minutes until golden brown. Cool the challahs on a rack.