Garden Shlissel Challah

• 2.2–3.3 lbs (1–1½ kg) all-purpose flour
• 1½ cups lukewarm water
• 1 Tbsp active dry yeast
• 4 Tbsp sugar, plus 1 tsp to mix in with the yeast
• 2 eggs, plus 1 more yolk for the egg wash
• 1 Tbsp salt
• ¼ cup sunflower oil
• vegetables and herbs, for decorating

Pour the water into a big mixing bowl. Add 1 tsp sugar and carefully dissolve the yeast in the water.

Once bubbles start to appear on the surface of the water, pour in about a third of the flour, followed by the two eggs, the rest of the sugar, the salt, and the oil.

Get your hands into the dough and combine the mixture, adding flour little by little as you go, until you get a big ball of dough. Once the dough no longer sticks to your hands, it’s ready for kneading. You may not need all the flour to get to this point.

Sprinkle a clean work surface with flour, tip your dough out onto it, and knead for5–10 minutes, adding a bit of flour if it gets too sticky. Separate challah at this point, without a brachah.