Try Tami's own version at her Hampstead bakery, Karma Bread, where she also offers baking lessons.
- In a large bowl mix dry ingredients and then add wet with the water last. Add the water slowly, mixing as you go. Add 200ml, mix and get a feel of the dough as it starts to come together. If you need, add more water, drop by drop. The consistency should be moist and pliable, with the dry ingredients absorbing the wet.
- Turn out on to a lightly oiled clean surface. Scrape your bowl clean. Knead the dough with the heel of your hands, stretching it away from you and bringing it back. Scrape the surface if you need to, feeling as the dough becomes stretchy and elastic.
- Knead for 10 minutes. Bring the dough into a ball and scrape the surface clean.
- Oil your bowl, then roll the dough lightly around it. Cover with cling film or a clean, wet cloth and leave in a warm place until dough has doubled in size. Prepare your egg wash and line a baking tray with baking parchment.
- Lightly press your dough and if your finger leaves an indentation, it is ready. Turn dough out on to clean surface.
- For a medium challah, weigh out 600g of dough, divide into 3 equal amounts and plait. (For step-by-step instruction watch Tami’s JC video on www.thejc.com) Use the remaining dough to make rolls.
- Place the plait and rolls on the lined oven tray and cover, leaving to rise in a draft free spot for a further half an hour. Heat oven to 220°C.
- When beautifully risen, brush with egg wash and sprinkle with seeds. Place in the middle of oven for around 30 mins.
- When your kitchen starts to smell of fresh baked challah (around 20 mins) check your challah. Your mini rolls should be ready to come out. If it is overbrowning cover lightly with a sheet of foil. Leave for another ten mins until underside of loaf is golden brown then cool on a wire rack.