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Prep time
3 hours 25 minutes
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Cook time
25 minutes
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Makes
2 large 4 medium Challah
Author Notes
Super easy eggless challah, probably the best challah i've ever eaten and definitely the best challah i've ever made.
i make mine with 70% whole wheat flower but my sister does with all white (all purpose) flour. it's a pretty forgiving recipe so don't be afraid to play with it! —Tsippora M
Ingredients
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1000 grams
flour
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2 tablespoons
instant dry yeast
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5-8 tablespoons
sugar (depending on how sweet you want it. i go for 6)
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2.5 cups
warm water
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0.5 cups
oil
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1 tablespoon
salt
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1
egg (for eggwash)
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sesame seeds, poppy seeds etc
Directions
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(if you need to activate your yeast, mix it in the warm water with some of the sugar until it's foamy)
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Mix all the dry ingredients in a large bowl - flour, salt, sugar and yeast. then add the wet ingredients - warm water and oil.
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mix everything together until it forms a dough
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knead the dough for 10-12 minutes by hand, or 6-8 minutes if you are using a mixer
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let dough rise in a covered, oiled bowl for 1-2 hours, until doubled in size
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separate the dough into 2, or 4 pieces, depending on the size you want. you can also go smaller and make rolls.
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shape each portion into a challah - 3/4/6 piece braid, whateer you want
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let shaped challa rise (covered) for another hour
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before putting the challah into the oven - brush with egg wash (1 beaten egg) - if you don't want to use egg you can use butter, oil, milk, honey, or water.
this is when you also can sprinkle on some sesame seeds, or poppy seeds or anything else you want to decorate with! (i really love using coarse sea-salt)
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bake in a 350°F (180°C) oven, for 20-25 minutes until dark brown.
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