Challah

To prepare:

1. Mix the flour, salt,and yeast in a mixing bowl. Combine and knead the lukewarm water, oil, honey, 1 egg, and egg yolk until no more flour can be seen. After about 10-15 minutes of kneading, the dough should be elastic. 
2. Roll out the dough into a ball. Place the dough back into the mixing bowl and cover it, leaving it out for two hours. Make sure to leave it room to expand, as it will double in size.
3. Lay out a cutting board with baking paper. Take out the dough and make three equally sized portions, stretched into long pieces. Each piece should be about 40 cm long when fully rolled out, and the ends should be a bit pointed. 
4. Lay the pieces across the board. Cover the pieces of dough, and let them rest, again for about two hours. Meanwhile, mix the remaining egg and water in a small bowl, whisking them together. In the meantime, preheat the oven to 180C by fan. 
5. The dough should be elastic and white when ready. Evenly and lightly cover them in the egg wash, and then bake for about 30-45 minutes, or until golden brown. To figure out if they’re ready when they come out of the oven and have cooled slightly, knock on the bottom. If they sound hollow, the challah is ready!