Sy's Challah

Recipe View 5 mins In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine sugar, oil, and salt. Add warm water and stir until sugar and salt are dissolved. Sprinkle yeast over the water and let stand for 5-10 minutes, until foamy. (5-10 minutes)

Recipe View 15 mins Add 3 slightly beaten eggs to the yeast mixture. If using a stand mixer, add 4 1/2 cups of flour and mix on low speed until the flour is incorporated and the dough begins to come together. Gradually add remaining flour, 1/2 cup at a time, until the dough is smooth, elastic, and slightly tacky but not sticky. Knead with the dough hook for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding flour as needed, until smooth and elastic. (15-17 minutes)

Recipe View 1 hrs 45 mins Place the dough in a greased bowl, turning to coat. Cover the bowl with a damp cloth or plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size. Punch down the dough to release the air. Cover and let rise again for 45 minutes. (1 hour 45 minutes)

Recipe View 20 mins Divide the dough in half. Divide each half into three or four equal parts, depending on your desired braid. Roll each piece into a long strand. Braid the strands together to form two challah loaves. Place the loaves on a greased baking sheet. (20 minutes)

Recipe View 30 mins Cover the loaves loosely with plastic wrap and let rise for 30 minutes, or until almost doubled. (30 minutes)

Recipe View 0 mins Preheat oven to 350 degrees F (175 degrees C).

Recipe View 5 mins In a small bowl, beat the remaining egg. Gently brush the tops of the loaves with the egg wash. Sprinkle with poppy seeds. (5 minutes)

Recipe View 30 mins Bake in the preheated oven for 30-35 minutes, or until golden brown and the internal temperature reaches 200-205°F (93-96°C). (30-35 minutes)

Recipe View 15 mins Transfer the loaves to a wire rack to cool completely before slicing and serving. (15 minutes)