Miriam's Not-So-Secret Challah

Recipe View In a small saucepan, combine water and margarine. Heat over low heat until the margarine is melted and the mixture is warm (not boiling). (5 minutes)

Recipe View In a large bowl, whisk together 3 cups of flour, white sugar, brown sugar, yeast, and salt. Add the warm water and margarine mixture. Beat well with an electric mixer or by hand. Add 4 eggs, one at a time, beating well after each addition. Gradually stir in the remaining flour, 1/2 cup at a time, mixing until the dough comes together. (15 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Recipe View Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size. (1 hour)

Recipe View Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces. Roll each piece into a long rope. Braid the six ropes together to form two challah loaves. (20 minutes)

Recipe View Place the braided loaves on two lightly greased baking sheets. Cover with a damp cloth and let rise until doubled in size again. (40 minutes)

Recipe View Preheat oven to 350 degrees F (175 degrees C). (10 minutes)

Recipe View Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in the preheated oven for 45 minutes, or until the loaves are golden brown and sound hollow when tapped.