Friday Afternoon Water Challah
A delightful and traditional yeast bread made without eggs, offering a wonderfully light texture and a crisp, golden crust for your Shabbat table.
Ingredients
- •4 cups unbleached all-purpose flour (500g)
- •2 1/4 teaspoons active dry yeast (1 standard packet)
- •1/4 cup granulated sugar (50g)
- •1 1/2 teaspoons salt
- •1 1/4 cups warm water (300ml)
- •1/4 cup vegetable oil (60ml), plus extra for greasing
- •1 tablespoon poppy seeds or sesame seeds for topping
Instructions
- 1
In a large bowl, whisk together the flour, yeast, sugar, and salt.
- 2
Make a well in the center and pour in the warm water and vegetable oil.
- 3
Mix until a shaggy dough forms, then turn it out onto a lightly floured surface.
- 4
Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic.
- 5
Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1.5 hours or until doubled in size.
- 6
Punch down the dough and divide it into three equal pieces for a classic braid.
- 7
Roll each piece into a long strand, pinch them together at the top, and braid them loosely, tucking the ends under.
- 8
Transfer the braided challah to a parchment-lined baking sheet, cover lightly, and let rise for another 45 minutes.
- 9
Preheat your oven to 375°F (190°C).
- 10
Brush the top of the risen challah gently with water and sprinkle with sesame or poppy seeds.
- 11
Bake for 30 to 35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
- 12
Transfer to a wire rack to cool completely before slicing.
💡 Chef tips
- For extra shine without eggs, brush the dough with a little sugar water or maple syrup before baking.
- You can freeze the baked and cooled challah wrapped tightly in foil for up to a month; simply thaw and reheat before serving.
- Make sure your water is lukewarm (around 105°F to 110°F) so it activates the yeast without killing it.
✅ How it should turn out
The finished water challah has a beautifully crisp, shiny crust, a soft and airy crumb, and a comforting, lightly sweet aroma that fills the kitchen.