Sy's Challah
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
63
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
White Sugar1 tbsp
Salt1 cup
Vegetable Oil1.25 cups
Water (warm)3
Eggs6 cups
All-Purpose Flour1
Egg1 tbsp
Poppy Seed (optional)Directions:
1
Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl
2
Add hot water, and stir to dissolve the sugar and salt
3
Stir in yeast, and let stand until mixture gets foamy
4
Add slightly beaten eggs
5
If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture
6
Mix until flour is mixed in, and dough gets stringy
7
This stringiness indicates that the gluten has developed
8
Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient
9
Let hook continue to knead for several minutes
10
Dough should be smooth and elastic
11
To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture
12
Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour
13
Knead until smooth and elastic, about 8 to 10 minutes
14
Place dough into a greased bowl, and turn several times to coat the surface
15
Cover bowl with a damp cloth
16
Let dough rise until doubled in bulk
17
Punch down after first rising, and allow to rise a second time
18
The first rising is about 1 hour, the second about 45 minutes
19
Two risings makes for a better bread, but if time is a problem just do one
20
Divide dough in half, and divide each half into three or four equal parts
21
Make two braids, and place both breads on a greased baking sheet
22
Cover, and allow to rise until doubled
23
Brush with beaten egg
24
Sprinkle with poppy seeds, if desired
25
Bake at 350 degrees F (175 degrees C) for 35 minutes until golden brown
26
Allow loaves to cool on a wire rack