FLUFFY AND SWEET CHALLAH MY WEEKLY FAVORITE (ADRI)

Ingredients:

1 kilo of self-rising flour

Dry yeast 10 gr or fresh 30 gr Sugar 6 heaped tbsp Honey 2 tbsp + 2 tbsp of sugar Salt 1 level tbsp Oil 1/2 cup Egg 1 for the dough

1 egg for EGGWASH 2 cups of warm water approx. Preparation: In a large bowl, add the flour, make a crown, add the dry yeast in the middle, put the sugar on top of the yeast. Add 1/2 cup of warm water in the middle to ferment the sugar with the yeast. Mix a little flour to that to make a paste. Let it rest for a couple of minutes to ferment. Add the salt around the bowl where the dry flour is - do not let it touch the yeast so it can ferment. Add the honey, the remaining sugar, the oil, 1 beaten egg and little by little 1 1/2 cups of water to the middle and mix little by little with the flour until you stop mixing and use one hand to form the ball. If the dough sticks to your fingers, rinse your fingers and with a wet hand continue making the ball. It has to be sticky but not too much to be able to handle it. Transfer it to the counter once combined and knead until it is very smooth. A long time (minimum 15 minutes) !!!!! You can add a few drops of water, but knead thoroughly with your hands so that it absorbs everything (I do this in a stand mixer for 5 to 7 minutes). Return the dough to the bowl and let it rest, covered with plastic wrap, for 2 hours. You can add a few drops of oil to the top to prevent it from drying out. When you remove it after it has doubled in volume, deflate it by tapping it to release the air. Assemble the braids and place them in a high-sided baking dish or individual molds, lined with parchment paper. Let rise for 15 minutes, brush with beaten egg, sprinkle with sesame and/or poppy seeds, and bake at 325°F (this is not exact) for 30 minutes (this is not exact) on the lowest rack, not the floor. It should be golden brown on top. Remove from the oven and place on a wire rack. Let cool. Store in bags. If you want, you can store them in a freezer bag and take them out a couple of hours beforehand so they're ready and ready to be baked.