Sy's Challah

4.7
(127)

Make Sy's challah here with this virtually fail-proof recipe designed for ease of preparation and maximum flavor. Not sweet as-is, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup.

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Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
2 hrs 15 mins
Total Time:
3 hrs 10 mins
Servings:
24
Yield:
2 (1 1/2-pound) loaves

Ingredients

  • ¼ cup white sugar

  • ¼ cup vegetable oil

  • 1 tablespoon salt

  • 1 ¼ cups warm water

  • 2 (.25 ounce) packages active dry yeast

  • 4 large eggs, divided

  • 6 cups all-purpose flour, or as needed

  • 1 tablespoon poppy seeds (Optional)

Directions

  1. Place sugar, oil, and salt in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add 3 slightly beaten eggs.

  2. If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour into the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes.

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

  4. Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with remaining 1 egg, beaten. Sprinkle with poppy seeds.

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

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

Nutrition Facts (per serving)

158 Calories
4g Fat
26g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 158
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 31mg 10%
Sodium 303mg 13%
Total Carbohydrate 26g 10%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 5g
Calcium 15mg 1%
Iron 2mg 9%
Potassium 59mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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