Friday Afternoon Water Challah
This traditional water challah is a light, airy, and crusty bread that is naturally pareve and perfect for your Shabbat table.
Ingredients
- •4 cups all-purpose flour (500g)
- •1 tablespoon active dry yeast
- •1.5 cups warm water (350ml)
- •1/4 cup neutral oil (such as vegetable or canola)
- •2 tablespoons granulated sugar
- •1.5 teaspoons salt
- •1 egg (for egg wash)
Instructions
- 1
In a large bowl, whisk together the warm water, sugar, and yeast; let it sit for 5 minutes until foamy.
- 2
Add the oil, salt, and half of the flour, mixing until combined.
- 3
Gradually add the remaining flour and knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5 hours or until doubled in size.
- 5
Punch down the dough, divide into three equal strands, and braid them together on a parchment-lined baking sheet.
- 6
Cover the braided loaf and let it rise for another 30 minutes while preheating your oven to 375°F (190°C).
- 7
Brush the loaf with a beaten egg and bake for 25-30 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
- 8
Cool on a wire rack before slicing.
💡 Chef tips
- For a deeper color, add a pinch of turmeric or a teaspoon of honey to the egg wash.
- You can prepare the dough the night before and let it rise in the refrigerator overnight for a more complex flavor.
- Store the challah in an airtight bag at room temperature for up to 2 days, or slice and freeze for up to a month.
✅ How it should turn out
The finished challah should have a shiny, golden-brown crust that crackles slightly, with a soft, airy interior that smells like toasted grain and fresh yeast.