How to Make Challah Bread | Small Batch

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative.

Add 1/4 cup of warm water to a bowl and stir in 1 teaspoon of active dry yeast. Let it sit for about 10 minutes until foamy.

In a stand mixer, combine 1 cup of all-purpose flour and 1/4 teaspoon of salt. Add 1 teaspoon of granulated sugar.

Pour the yeast mixture into the flour mixture, then add 1 egg yolk and 2 teaspoons of olive oil.

Knead the mixture in the stand mixer for a few minutes until a soft, slightly tacky dough forms. If the dough is dry, add a few drops of water; if too wet, add flour a teaspoon at a time.

Lightly oil a bowl and place the dough inside, turning it to coat. Cover with plastic wrap and let it rise for 45 minutes to 1 hour until doubled in size.

Once risen, divide the dough into three equal pieces and roll each into a rope about 10-11 inches long.

Pinch the tops of the ropes together and braid them loosely, tucking the ends underneath.

Place the braided dough on a parchment-lined baking sheet and lightly brush the top with olive oil to prevent sticking when covered.

Cover with plastic wrap and let it rise again until doubled in size, about 30 minutes to 1 hour.

Preheat the oven to 350°F. Brush the top of the dough with the reserved egg white for a shiny finish.

Bake for 15 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens