Ingredients

200 ml lukewarm water
60 g sugar
9 g salt
45 g neutral flavored vegetable oil (for example canola oil)
2 eggs + one extra for the egg brush
Around 550--580 g flour (farina tipo 0/all-purpose flour: flour with around 11% protein)
6 gr (2 tsp) instant yeast (dry)
Topping: sesame seeds

Challah bread

It's time to put your braiding skills to good use! Challah bread is a braided and delicious bread.

2 loaves

Attach the scraper and dough roller to the Assistant
Pour the water into the Assistant bowl and add salt, sugar, oil and the eggs, mix on medium speed
In a separate bowl mix the flour with the instant yeast
Decrease the speed of the Assistant to low and add the flour together with the yeast
Let the Assistant knead the dough for around 5 minutes on slow speed until the dough is smooth and you can make the window pane test. If its still too sticky, leave it to rest for around 5 minutes, then continue to knead and if needed you can add a little bit of more flour.
Take out the dough, turn and fold it and shape it to a ball, brush the Assistant with oil and put back the dough and brush it as well with the oil and then put on the lid
Leave the dough to rise for around 1 hour until it has doubled in size.
Put the dough on a working table and turn and fold the dough, then divide it into two equal parts. Divide each part into 4 equal parts and roll each part into a small ball, cover them with cling film and let them rest for around 8-10 minutes.
Gently flatten each ball into a rectangle and roll it into a strand of around 20 cm, cover with cling film while you continue with the rest.
Take the first strand and roll it further until it gains a length of around 30-35 cm and continue with the rest
Take four of the strands and braid into a loaf by following bellow braiding technique.

Put the 4 strands side by side and gently pinch the tops together. Take the strand that is furthest to the right and put it between the one that is the furthest to the left and the one next to it. Then take the strand furthest to the left and put it between the furthest to the right and the one next to it. Then take the strand next to the furthest to the left and put it between the furthest to the right and the one next to it. Repeat this pattern until the end and pinch together the lose ends.
Cover with cling film and leave them to rise until they double in size (around 1 ½- 2 hours)
Brush with an egg and sprinkle some sesame seeds on top
Put the loaves in the pre-heated oven, 220°C (392°F) for about 20 minutes until they are golden brown and has an internal temperature of around 85°C (185 °F)
Put them on a cooling rack and then ejoy!