Ingredient

500g All-purpose flour

1 tablespoon Instant Dry Yeast

60ml Vegetable Oil

1 egg

50g Sugar

6g salt

33g grated parmesan cheese

2 teaspoons garlic powder

1/4 cup chopped parsley

2 teaspoons fresh thyme leaves

1 teaspoon dried oregano

180ml water

1 egg + 1 tablespoon water

Instruct

1. In the bowl of a stand mixer or large bowl, add flour, yeast, sugar, salt, garlic powder and mix. Make a well in the middle and add eggs, oil and water. Knead the dough on low speed. If the dough is too dry, add 1-2 tablespoons of water, if the dough is too sticky, add 1-2 tablespoons of tapioca starch. Knead the dough for 4-5 minutes. Add chopped parsley, thyme, oregano, parmesan and knead for another 2-3 minutes. The dough should be soft and smooth.

2. Put the dough into the oiled bowl, cover with cling film, leave in a warm place to incubate for 1 hour. Until doubled in size.

3. Divide the dough into 4 equal parts. Roll each piece of dough into a long rope about 1 inch thick. If the strings shrink when you try to wind them, let them rest for 5 minutes to let the gluten stretch, then try again.

4. Braid the challah as described in the video. Place the challah braids on a baking tray lined with parchment paper. Cover and let rise for 45-60 minutes

5. Preheat oven to 360F (180C).

6. Brush lightly with beaten egg and oil. Sprinkle with sesame seeds (optional).

7. Bake for 25-30 minutes, until edges are golden brown. Let cool for at least 30 minutes.