Step 2

In a large bowl, combine the flour, remaining sugar, and 2 tsp fine salt. Make a well in the center and add half the beaten egg, the yeast mixture, and the oil. Pour in 7/8 cup lukewarm water and mix with one hand until a dough forms. If there are dry bits, add a little more water — the dough should be moist but not soggy.

Step 3

Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and slightly springy. Add as little extra flour as possible if it sticks. Shape into a ball, place in a lightly oiled bowl, and turn to coat. Cover with a dish towel and leave in a warm place for 1 hour until doubled in size.

Step 4

Line a baking sheet with parchment. Turn the dough out and divide it into three equal pieces, then roll each into a rope about 25cm long, tapering slightly at both ends. Braid the three strands together, tucking in the ends, then transfer to the baking sheet, cover loosely and leave to rise for 40 minutes until puffy, heating the oven to 400°F for the last 15 minutes.

Step 5

Gently brush the remaining beaten egg all over the challah, getting into all the crevices, and sprinkle with poppy seeds if using.

Step 6

Bake on the middle shelf for 25–30 minutes until golden brown underneath and hollow-sounding when tapped. If the top gets too dark before time, cover loosely with foil. Leave to cool on a wire rack.