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
3 hours 25 minutes
2 large 4 medium challah
instant dry yeast
sugar (depending on how sweet you want it. i go for 6)
(if you need to activate your yeast, mix it in the warm water with some of the sugar until it's foamy)
Mix all the dry ingredients in a large bowl - flour, salt, sugar and yeast. then add the wet ingredients - warm water and oil.
mix everything together until it forms a dough
knead the dough for 10-12 minutes by hand, or 6-8 minutes if you are using a mixer
let dough rise in a covered, oiled bowl for 1-2 hours, until doubled in size
separate the dough into 2, or 4 pieces, depending on the size you want. you can also go smaller and make rolls.
shape each portion into a challah - 3/4/6 piece braid, whateer you want
let shaped challa rise (covered) for another hour
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)
bake in a 350°F (180°C) oven, for 20-25 minutes until dark brown.