Challah

 1 t. salt 

1/4 c. sugar 

1/4 c. oil 

1  1/4 c. hot water 

1 pkg. dry yeast 

2 eggs 

4 c. flour (King Arthur) 

Put salt, sugar & oil in large bowl (mixer bowl). Pour in the hot water and stir until sugar is dissolved. Cool to warm. Stir in yeast until dissolved. Add eggs and mix with dough hook.** Mix in about 3 . c. flour to form dough. Knead in mixer bowl, adding flour as needed until the dough leaves the sides of the bowl. Knead in bowl 5 minutes. Turn onto floured surface and knead by hand until the dough ball has the feel of a baby’s bottom. Place in oiled bowl turning once to cover ball with oil. Cover bowl with plastic wrap and a towel and let rise until the dough has doubled in bulk. Punch down (the new term is deflate) and divide into four strands and braid on a lightly oiled baking sheet. Cover with towel and let rise for 1 hour. Coat top with egg wash and sprinkle on poppy seeds, if desired and bake at 350 degrees F. for 25 to 30 minutes. Cool on wire rack and enjoy. 

** Note: If you do not have a dough hook this can be kneaded by hand on a floured surface until ready. Our Grandchildren prefer this method. 

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