Poppy Seed and Sesame Challah

Combine the flour and salt in a bowl, make a well in the center, add the crumbled yeast and mix with 100 ml (approximately 1/2 cup) lukewarm water. Sprinkle with some flour from the edge and let rise for about 15 minutes in a warm place.

Peel the potato and press through a potato ricer into the well. Add the oil and 50 ml (approximately 1/4 cup) warm water and knead until smooth and pulls away from the sides of the bowl.

Knead the dough on a floured work surface for about 10 minutes. Return to the bowl, cover and let rest for another 45 minutes.

Preheat the oven to 190°C (approximately 375°F).

Knead the dough on a floured work surface again and divide into 3 equal portions. Roll each portion into a 40 cm (approximately 16-inch) long strand then braid the 3 strands together, squeezing to ends to seal. Place on a baking sheet lined with parchment paper, cover and let rise for about 20 minutes.

Mix the poppy seeds and sesame seeds together. Brush the bread with beaten egg white and sprinkle with the seed mixture. Bake for about 40 minutes.