Simple Water Challah
A light, crusty, and airy loaf that relies on water and oil for a clean flavor profile perfect for any meal.
Ingredients
- •4 cups all-purpose or bread flour (500g)
- •1 1/2 cups warm water (350ml)
- •2 1/4 teaspoons active dry yeast (1 standard packet)
- •1/4 cup neutral oil (such as vegetable or canola)
- •2 tablespoons granulated sugar
- •1 1/2 teaspoons kosher salt
- •1 tablespoon water mixed with 1 teaspoon sugar (for wash)
Instructions
- 1
In a large bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
- 2
Add the oil, salt, and half of the flour. Mix with a wooden spoon until combined.
- 3
Gradually add the remaining flour until a shaggy dough forms. Turn the dough onto a floured surface and knead 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 to 2 hours, or until doubled in size.
- 5
Punch down the dough, divide it into three equal pieces, and roll them into ropes. Braid the ropes together and tuck the ends under.
- 6
Place the braid on a parchment-lined baking sheet, cover, and let rise for another 45 minutes.
- 7
Preheat your oven to 375°F (190°C). Brush the loaf with the water-sugar mixture.
- 8
Bake for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
💡 Chef tips
- For a deeper color without eggs, brush the loaf with a mixture of soy milk and a pinch of turmeric.
- To make ahead, you can perform the first rise in the refrigerator overnight; just bring the dough to room temperature before braiding.
- Store the cooled bread in a plastic bag at room temperature for up to 3 days, or slice and freeze for up to one month.
✅ How it should turn out
The finished challah should have a deep golden, crisp crust and a soft, airy interior with a mild, slightly sweet flavor.