2 packets instant yeast
560ml tepid water (not hot not cold)
¾ cup castor sugar
½ cup sunflower or extra light olive oil
2 jumbo eggs + 1 for brushing
1 kg Eureka stoneground cake flour (+ 1- 200g extra for kneading)
1 heaped tsp baking powder
1½ tbs salt
Sprinkle the yeast, add the water and ½ the sugar in the middle of a bowl or mixmaster bowl.
Whisk well in mix master and leave to rest for 10-15 minutes. The mixture will start to foam.
Whisk the eggs and add to the wet ingredients.
Add the oil, remaining sugar, salt and leave another 5-10 minutes until foamy again.
Sprinkle the baking powder in and start mixing in the flour from the sides of the bowl slowly until the mixture starts to make a sticky dough. Add more flour if you need it.
Knead in the machine until very smooth for about 10 minutes. Take the dough out of the bowl and knead the dough for another few minutes on the counter.
It must be very smooth. The smoother the better. You will need extra flour as it is quite sticky.
When it is absolutely smooth, place it in an oiled bowl. Cover with glad wrap and place in a warm place. (When it’s cold I warm the oven on 70°C, then turn it off and then rise the dough in the oven that has been warmed)
I leave it to rise for a good few hours (3 hours). It must double in size at least.
Then divide the dough in half. Cut each half in 4 and roll each into a long snake of about 30-35 cm long. Sprinkle with a little flour so they don’t stick together. Then plait or make into smaller rolls.
Place them on 2 lined baking trays. Cover with plastic wrap. Leave to rise again for at least another hour. They must double in size again. Put them in a warm spot.
Preheat oven to 180°C.
Beat the last egg with a little water. Brush the bread or rolls gently in all the cracks.
Sprinkle with streusel (see recipe below) or sesame seeds, poppy seeds, black sesame seeds.
Bake rolls for about 20 minutes, and the whole challah for about 35-45 minutes or until deep golden.
Makes 2 large challah or about 8-10 rolls.
STREUSEL FOR TOP:
½ cup flour
¼ cup sugar
1 tbs extra light olive oil
Mix the flour, sugar and oil together in a bowl and sprinkle on the bread before baking.