Sy's Braided Challah Loaf

1. 1

   Place the sugar, oil, and salt in the bowl of an electric mixer fitted with a dough hook or in a large bowl. Add hot water and stir until the sugar and salt dissolve. Stir in the yeast and let stand until the mixture becomes foamy. Add the slightly beaten eggs.

2. 2

   If using an electric mixer, add flour to the yeast mixture. Mix until the flour is incorporated and the dough becomes stringy, indicating that the gluten has developed. Continue adding flour until the dough gathers around the dough hook; this usually takes 1 or 2 cups. Let the dough hook continue kneading for several minutes. The dough should be smooth and elastic. To knead by hand, stir flour into the yeast mixture. Turn the soft dough onto a lightly floured surface and work in flour. Knead until smooth and elastic, about 8 to 10 minutes.

3. 3

   Place the dough in a greased bowl and turn it several times to coat the surface. Cover the bowl with a damp cloth. Let the dough rise until doubled in bulk. Punch it down after the first rising and allow it to rise a second time. The first rising takes about 1 hour, and the second takes about 45 minutes. Two risings produce better bread, but if time is limited, do only one.

4. 4

   Divide the dough in half, then divide each half into three or four equal parts. Make two braids and place both loaves on a greased baking sheet. Cover and let rise until doubled. Brush with the remaining beaten egg. Sprinkle with poppy seeds.

5. 5

   Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

6. 6

   Bake in the preheated oven until golden brown, about 35 minutes. Let the loaves cool on a wire rack.

7. 7

   Bake in the preheated oven until golden brown, about 35 minutes. Let the loaves cool on a wire rack.

• Calories 166.51 kcal — Moderate 8%
• Protein 4.95 g ⌄ Low Source 10%
• Carbohydrate 27.72 g 10%
• Total Fat 3.45 g ⌄ Low Source 4%
• Saturated Fat 0.73 g ⌄ Low Source 4%
• Trans Fat 0.01 g ▲ High --
• Cholesterol 39.0 mg — Moderate 13%
• Sodium 28.32 mg ⌄ Low Source 1%
• Dietary Fiber 1.6 g ⌄ Low Source 6%
• Total Sugars 2.7 g --
• Added Sugars 0.52 g ⌄ Low Source 1%
• Calcium 12.56 mg ⌄ Low Source 1%
• Iron 1.86 mg — Moderate 10%
• Potassium 31.28 mg ⌄ Low Source 1%
• Vitamin A 9.97 mcg ⌄ Low Source 1%
• Vitamin C 0.04 mg ⌄ Low Source 0%
• Vitamin D 0.16 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Sesame