Challah Bread as seen on Channels 4's 'Friday Night Dinner'

Ingredients

600g Strong White Flour

10g Sea Salt

14g Fresh Yeast or 7g of Dried Yeast

270ml/270g of Warm Water

30g Caster Sugar

50g Soften Butter

1 Egg

Optional: Handful of Oats

Optional: Water Spray

You Will Need:

Stand Mixer with a dough hook (to make it super easy) or Bowl (if doing by hand)

Large Non-Stick Baking Tray (recommend using Non-Stick Baking Paper)
Dough Scraper (or metal spoon)

Optional: Oil Spray

Method

Add all ingredients in the same order as stated above into your mixing bowl

ie, Add the Flour, then Sea Salt, then Yeast etc

Put the mixing bowl into the stand mixer and mix on the lowest speed until combined (takes a few minutes) see below

Now the mix is combined you will need to turn the speed up to around speed 4 for so the machine kneads the dough for you. Do this for at least 10 minutes. 
The gluten will develop and the dough will look soft and silky...see below

Remove dough from hook and bowl using a scraper and place onto an oiled surface (using an oil spray or dust with flour if you prefer)

Shape the dough into a ball and place back into the bowl and cover in cling film to prove until doubled in size (can take 30-60minutes)

Use a scraper to remove the dough from the bowl and place on a well oiled surface (or floured surface)
You will need to flatten the dough with your fingers to knock the air out and shape into a rectangle. Please follow video instruction for the next steps on how to plait the dough...

Put the 2 Challah plaited doughs on a lined baking tray

Leave in a warm place until doubled in size

Tip: You can leave overnight and bake in the morning
Tip: I put mine in a large lidded plastic storage container to help it prove quicker. 

Pre Heat Fan Oven to 180c degrees

Once doubled in size you will need to spray with water and if you want you can sprinkle oats on the top 

 Place both proved doughs on a baking tray and place in the pre heated Fan oven 180c 

Tip: Add a bowl/tin of cold water to the bottom of the oven at the same time as you add the dough. This will help give a nice crust to your bread

Leave for 30 minutes (or until golden brown)

You can test to see if it's cooked by carefully removing the bread and tapping the bottom to see if it sounds hollow.

You will be left with two beautiful Challah loaves of bread which are soft inside with a nice crusty outer.  

Eat and Enjoy!