Don’t be intimidated, you can make challah with this simple recipe. This version is egg free so it’s a bit more white inside but that doesn't mean it’s not fluffy and chewy and delicious. If you're used to the traditional egg challahs this will be change but one you will not regret.
Ingredients
Servings 16 servings
- 2 cups water 450 ml
- 1 1/2 tablespoons dry yeast 15 gr
- ½ cup sugar 100 gr
- 7 cups white flour 1 kg
- ½ cup olive oil 100 ml
- 1 tablespoon salt 20 gr
- Egg for brushing
- Sesame for decoration
Nutritional Facts
Nutrition Facts
Egg Free Challah Recipe
Amount per Serving
Calories
284
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
439
mg
19
%
Potassium
62
mg
2
%
Carbohydrates
48
g
16
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
6
g
12
%
Vitamin C
0.001
mg
0
%
Calcium
10
mg
1
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a mixer bowl, put water, yeast and sugar and let them sit for 15 minutes.
- Add flour, oil and salt and knead on medium speed for 12 minutes.
- Cover and let rise for about an hour until the dough has doubled in volume.
- Divide the dough into 6-12 balls (depending on how many strands you want in your challah) and form each dough into a beautiful round ball. Let the balls rest on the counter, covered, for 10 minutes.
- Roll each ball on itself and open with your hands into a strand, the edges should be thinner than the center (it results in a more beautiful looking challah).
- Braid or shape the challahs.
- Place the challah on a baking tray with parchment paper, and let it rest until it has doubled in size.
- Heat up the oven to 350°F or 180°C.
- Brush the challah with the egg.
- Sprinkle some sesame seeds on top.
- Bake for 25 minutes.
