Make Sys challah here with this virtually failproof recipe designed for ease of preparation and maximum flavor Not sweet asis but may be sweetened by using 12 cup sugar instead of 14 cup
Prep Time
2 hrs 15 mins
Dificult
Medium
Servings
3 hrs 10 mins
Ingredients
Instructions
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.
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.
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.
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.
Meanwhile
preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until golden brown
about 35 minutes. Allow loaves to cool on a wire rack.
