Challah

 Ingredients: For the dough: 600 g of freshly sifted white wheat flour (I used Hajdu Buza-Finomliszt type 55 flour) initially divided into two parts: 100 g and 500 g. To this amount of flour, additional flour is added for dusting the work surface. 7 g of dry yeast, 150 ml of lukewarm water, 2 eggs at room temperature, 60 ml of olive oil, 60 ml of liquid honey (I used acacia honey), 1.5 teaspoons of salt. For brushing the dough: one yolk, one tablespoon of water. For decoration: 1 and 1/2 teaspoons of poppy seeds.

We start this delicious recipe by mixing in a large bowl 100 g of flour, fresh yeast, and 150 ml of lukewarm water. It is important that the water is lukewarm, not hot, so as not to kill the yeast. Mix the ingredients until you obtain a homogeneous composition, which will serve as the base for the dough. Cover the bowl with plastic wrap and place it in a warm, draft-free spot for about 20 minutes. During this time, you will notice small bubbles of air forming in the mixture, a sign that the yeast is working efficiently and the dough will rise beautifully.

After the time has passed, add the eggs, honey, salt, and oil to the bowl. Start gradually incorporating the flour, mixing with your hands until all the ingredients are well integrated and a ball of dough forms. The dough will be quite stiff, so don't be afraid to use a little effort to knead it. Transfer the dough to a lightly floured work surface and continue kneading for about 10 minutes, until it becomes smooth and homogeneous, without lumps.

Once you have achieved a pleasant texture, shape the dough into a ball and place it in a large bowl. Cover it again with plastic wrap and let it rise in a warm, draft-free place until its volume doubles. This process generally takes about an hour. In the end, you will have a dough weighing approximately 900 g. Divide it into 6 equal parts, each weighing about 150 g.

Shape each piece of dough into a ball and cover them with a bowl to prevent them from drying out. Take the first ball and roll it out on the work surface using a rolling pin, obtaining a rectangle about 3 mm thick. After that, starting from the long side of the rectangle, roll the dough slowly to form a log, making sure to taper the edges. Repeat this process for each ball of dough, so that you end up with a total of 6 strips of dough.

Now, fix the six strips at one end and start braiding them, forming a beautiful and visually appealing bread. Once you finish braiding, let the dough rise under a kitchen towel in a warm place until its volume increases by 1.5 times, which again takes about an hour. Meanwhile, preheat the oven to 175°C.

In a small bowl, mix an egg yolk with a tablespoon of water. Use this mixture to brush the surface of the dough, giving it a golden and shiny color. Sprinkle poppy seeds on top for added flavor and texture. Bake the bread in the preheated oven for 40 minutes, until it becomes golden brown and appetizing. Once baked, let it cool on a rack to allow air circulation and keep the crust crispy. This freshly baked bread will bring a touch of warmth and joy to every meal!

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