Friday Afternoon Water Challah
A traditional, lighter variation of the Sabbath bread made without eggs for a wonderfully crusty exterior and soft, fluffy interior.
Ingredients
- •1 tablespoon active dry yeast (9g)
- •2 tablespoons sugar (25g)
- •1 3/4 cups warm water (420ml)
- •1/4 cup vegetable oil (60ml), plus extra for greasing
- •2 teaspoons salt (12g)
- •5 to 5 1/2 cups all-purpose flour or bread flour (600g-660g)
- •1 tablespoon poppy seeds or sesame seeds for topping (optional)
Instructions
- 1
In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5 to 10 minutes until the mixture becomes foamy and active.
- 2
Add the vegetable oil and salt to the yeast mixture, stirring to combine.
- 3
Gradually add the flour one cup at a time, mixing with a wooden spoon or your hands until a cohesive dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky.
- 5
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- 6
Punch down the dough and divide it into three or four equal pieces for braiding.
- 7
Roll each piece into a long strand, then braid them together on a parchment-lined baking sheet, pinching the ends to seal.
- 8
Cover the braided challah loosely and let it rise for a second time for 45 minutes until puffy.
- 9
Preheat your oven to 375°F (190°C).
- 10
Brush the top of the risen challah generously with water for a shiny, crisp crust, and sprinkle with seeds if desired.
- 11
Bake for 25 to 30 minutes until the challah is golden brown and sounds hollow when tapped on the bottom.
💡 Chef tips
- Using water instead of eggs yields a lighter, airier crumb and a delightfully crackly crust.
- You can freeze the baked challah for up to 3 months; simply thaw at room temperature and warm in the oven before serving.
- For extra shine on the crust without using eggs, brush the dough with a light sugar-water mixture right before baking.
✅ How it should turn out
The finished water challah emerges with a deeply golden, crackly crust, an ethereally light and fluffy interior, and a comforting aroma of freshly baked yeast bread.