Challah

Once the dough has come together, turn it out onto a lightly floured surface. Knead with both hands for 10 minutes until it feels smooth and a bit springy. If it gets very sticky, add a very small amount of flour, using as little as possible; a dough scraper can be helpful if it's clinging to your work surface.

Stretch the sides of the dough down and pull them together to form a ball. Lightly oil a bowl, then roll the dough ball around in it so it's coated. Cover the bowl with a clean tea towel and leave it in a warm place for 1 hour, or until the dough has doubled in size.

Line a baking sheet with baking parchment. Turn the risen dough out onto a clean work surface and divide it into three equal pieces; weighing them for accuracy is a good idea. Roll each piece into a long sausage shape, about 25cm long, tapering the ends slightly.

Lay the three pieces parallel to each other, with a couple centimeters between them. Bring the top ends together and pinch them to secure, then plait them down the length of the dough, tucking in the ends when you reach the bottom. Carefully transfer the braided loaf to the prepared baking sheet, loosely cover it with a clean tea towel, and leave it to rise again until it looks puffy and billowy, about 40 minutes.

Meanwhile, heat your oven to 200°C/180°C fan/gas 6. Gently brush the rest of the beaten egg all over the challah, making sure to get it into all the crevices, and sprinkle with the poppy seeds.

Bake on a middle shelf for 25-30 minutes, until the loaf is golden brown underneath and sounds hollow when tapped. After about 15 minutes, check the loaf; if the top is getting too dark, loosely cover it with foil. Let it cool completely on a wire rack before slicing and serving.