CHALLAH - PURE, SWEET OR SAVORY

1. Put the yeast with two pinches of sugar in the warm water and let it rise for 5 minutes.

2. Meanwhile, in a large mixing bowl, combine the dry ingredients, including raisins if you like.

3. Beat the eggs with the oil and add the grated zest of the lemon and orange.

4. Using a food processor or hand mixer fitted with a dough hook, mix the yeast mixture into the dry ingredients, followed by the egg mixture. Knead for 4 minutes, then place the dough on the lightly floured work surface and continue kneading until the dough is soft and supple.

5. Place the dough in a lightly oiled bowl and cover with a damp cloth and let it rise for 45 minutes (until the dough has doubled in size).

6. Preheat the oven to 180°C.

7. Punch out the air from the dough on a lightly floured work surface – I love it!

8. Depending on your wishes, divide the dough for the desired division in the multi-size baking pan. Butter the baking dish. Line the individual sections with parchment paper. Leave the ends a little longer so that you can use them to lift the cakes out of the pan. Place the dough in the baking pan and let it rise again for 30 minutes.

9. Whisk together the egg yolk and water and brush the bread with it. Sprinkle with sesame or poppy seeds to taste.

10. 10. Bake 35 to 40 minutes or until plaits are golden brown and sound hollow when tapped.

11. Leave to cool in the mold for 10 minutes. Then pull out by the tabs of the baking paper and cool on a wire rack.

12. Enjoy pure, with a little butter or jam. My husband loves to make grilled cheese sandwiches out of it.