Challah Bread | Easy holiday bread

This homemade bread is a traditional Jewish speciality prepared for Shabbat and other holidays. Normally the dough is prepared with oil, but I like to add a little butter, which makes the crumb similar to brioche. It is prepared by plaiting rolls of dough, usually three, but for important occasions specialised bakers make plaits that join eight or ten rolls together. I make a 'double-decker' one, overlapping the plaits one on top of the other, but you can make two simple plaits.
DOSES FOR A DOUBLE PLAIT
150 g whole milk
1 medium egg
60 g honey
50 g extra virgin olive oil
500 g white flour of medium strength, plus flour to flour
20 g fresh brewer's yeast
10 g fine salt
50 g cold butter
pinch of fine salt
For the browning
2 eggs
milk
For the topping
100 g sesame or poppy seeds (optional)

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