How To Bake Challah

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and adds a subtle nutty flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a great egg substitute for binding.

Add 500 g of flour, 40 g of sugar, 7 g of salt, 1 tablespoon of honey, 25 g of instant yeast, 60 g of butter, 1 egg, and 200 mL of lukewarm water into a large mixing bowl.

Mix the ingredients together first with a spoon and then with your hands. You can place a damp towel under the bowl to prevent it from moving.

Knead the dough using the heel of your hand for about 7 minutes. Optionally, you can knead on a table or use an electric mixer instead of mixing by hand.

Cover the bowl with a plastic bag and allow the dough to rise for 1.5 to 2 hours or until it doubles in size.

Once the dough is ready, punch the air out while it's still in the bowl. Sprinkle your workspace with a little flour, shape the dough into a log, and let it rest for a minute or two. Cut it into six roughly even portions.

Take one portion of the dough and roll it into a long snake-like log. Repeat this for all six portions. Lay three logs beside each other, join them at one end, and braid them tightly but not too tight. Trim the ends and place it onto a baking tray lined with parchment paper. Repeat with the remaining three logs.

Cover the braided dough with a plastic bag and allow it to rise until it doubles in size or for about 30 minutes.

Preheat the oven to 180°C or gas mark 4.

Brush the braided dough with the egg wash and sprinkle with sesame or poppy seeds.

Bake in the oven for about 20 to 30 minutes until deep golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens