How to make
Heat the water to body temperature and dissolve the honey and yeast in it. Without waiting for it to activate, add the slightly beaten egg.
To the liquid mixture sift the flour and using a mixer with dough attachments, mix for 8 minutes, by adding the olive oil in a thin stream. The dough is very soft, so it would be difficult to work with by hand. You can add a little flour, but be careful that it does not become hard.
Generously grease a large bowl and transfer the dough into it. Cover it with cling film, which is also greased and leave it for 1 hour in a warm place. It should rise a lot and clearly defined gluten bonds should be visible.
With greased hands, take out/pour the dough onto a floured surface and knead for about two minutes. If it's sticky, use spatulas to scoop it up. It will gain elasticity from kneading.
Divide into 3 equal parts and roll each one into a strip. Braid and carefully transfer into a slightly oblong baking pan covered with baking paper. Leave the bread for another hour or so in a warm room to rise nicely.
Heat the oven to 340°F (170°C). Brush the surface of the bread with a yolk beaten with a little water and sprinkle with poppy seeds.
Be very careful not to press when spreading, because the dough is very fluffy and sensitive. It is best to use a silicone brush.
Place it in the preheated oven and bake for about 30 minutes or until nicely golden brown.
Leave the finished Jewish bread to cool on a wire rack and serve this amazing Challah bread to your table.
Enjoy your meal!
