Challah Bread – By Hand – Bruno Albouze

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.

Mix fresh yeast with warm water and a couple of tablespoons of flour to create a starter.

Let the starter rest for about 10-15 minutes.

In a large pastry bowl, add the eggs, salt, oil, and honey, and mix together.

Add the starter to the egg mixture and mix.

Add about a third of the bread flour and mix with a spatula.

Add the remaining bread flour and mix until it comes together.

Transfer the dough onto a work surface and knead for about 10 minutes until smooth.

Let the dough ferment for about 2 hours until it has doubled in size.

Divide the dough into portions and shape each into tight rounds, then let them rest for about 15 minutes.

Roll each round into a square and let them rest for about 5 minutes.

Roll out the first square into a thin, large rectangle, brushing off excess flour before rolling into a tight rope.

Braid the dough strands according to the desired braid style (three or four strands).

Pinch the ends of the braids together and let them proof for about 2 hours before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens