A simple bread for dinner or rather something curly to divide? Check out this Challah recipe that will makes every occasion divine!
Course Breakfast, Dessert
Cuisine Sugar free recipe
Prep Time 3 hourshours
Cook Time 30 minutesminutes
Ingredients
4cupsPlain white flour
½cupWaterlukewarm
6tablespoonsCooking oil
3tablespoonsHoney or sweetener of choice
1medium Egg
1medium Egg yolk
1½teaspoonSalt
1teaspoonFresh yeast
1medium Egg whiteeggwash
Optional
1teaspoonVanilla extract
1teaspoonPoppy seed
1teaspoonSesame seed
Instructions
Knead plain white flour, water, cooking oil, honey or sweetener of choice, egg, egg yolk, salt and fresh yeast until an uniform texture is achieved.
Too much water will yield softer dough which is still fine but it's harder to work with later.
Place the dough into a big bowl.
Put the bowl into a 68°F – 81°F /20°C – 27°C corner to double, about 45 - 90 minutes.
Take the dough out, gently form it into a ball so it will be easier to divide it into three close to equal parts.
Roll them into ropes. There are no rules here, we made into 23" / 60cm long ones.
Pinch the ends of the ropes together.
Braid the challah.
Pinch the ends and tuck it under the dough so it won't stick out, In this way we create a smooth looking challah.
Place the challah onto a parchment paper lined baking sheet.
Cover the challah with a wet damp cloth to prevent drying it out then put it into a 68°F – 81°F /20°C – 27°C corner to raise for 45 - 60 minutes.
Brush it with egg whites only, egg wash. Optionally, add some vanilla extract to the egg whites. Once it's done, we can also sprinkle some sesame or poppy seeds on top.
Put the challah into the middle rack of a 375°F/190°C preheated oven until a kitchen thermometer registers about 195°F / 90°C in the middle of the challah which should happen when the top is golden brown, about 20 - 25 minutes.