Taka Challah

Combine 1 tablespoon sugar, dry yeast, and 1½ cups lukewarm water in a small bowl and let sit for 5 minutes until foamy.

Mix flour, 1¼ cup sugar, and salt in a large bowl, then make a well in the center and add the yeast mixture, 1½ cups lukewarm water, 2 well-beaten eggs, and 4 tablespoons vegetable oil.

Stir until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1½ hours until doubled in size.

Punch down the dough and divide into 6 equal strands of approximately the same thickness for braiding.

Braid the six strands together in a traditional challah braid pattern, starting from the center and braiding outward to each end.

Transfer braided loaf to a parchment-lined baking sheet, cover loosely with a damp cloth, and let rise for 30-45 minutes until puffy.

Preheat oven to 375°F (190°C).

Brush the top and sides of the loaf with 1 well-beaten egg, then sprinkle evenly with poppy or sesame seeds.

Bake for 35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom.

Cool on a wire rack for at least 10 minutes before slicing.