Two-Tier Challah Draft

How I make it

Dough

1. In a stand mixer bowl fitted with the dough hook, mix the flour and yeast.

2. Add the sugar, eggs, oil, water and salt and knead for 10 minutes, until the dough is smooth and shiny and wraps around the hook.

3. The dough should stick to the bottom of the bowl but not the sides. Near the end of kneading, add a spoonful of flour if needed to help it pull away from the sides.

4. Cover and let rise until doubled, about 1 hour.

Assembling and baking

1. Divide the dough into one third and two thirds.

2. Divide each part into 3, roll each piece into a rope and braid. Make both braids the same length, one large and plump, one slim and long.

3. Place the large braid on a baking sheet lined with parchment paper and brush it with water.

4. Set the small braid along the center of the large one.

5. Let rise until doubled.

6. Preheat the oven to 340°F (170°C).

7. Gently brush with the egg wash and sprinkle with sesame or poppy seeds.

8. Bake for about 35 minutes, until fragrant, golden (on the bottom too) and still soft.

9. Take out of the oven and cover with a towel right away for 10 minutes.

What I've learned

• Brushing the large braid with water helps the small one stick to it.
• Covering it with a towel after baking keeps the challah extra soft.
• I check that the bottom is golden too; too short a bake leaves the challah underdone.