Friday Afternoon Water Challah
A traditional, lightly sweetened braided bread made without eggs for a wonderfully crusty and airy loaf just in time for Shabbat.
Ingredients
- •4 cups unbleached all-purpose flour (500g)
- •2 1/4 tsp active dry yeast (one 1/4-ounce packet)
- •1/4 cup granulated sugar (50g)
- •1 1/2 tsp salt
- •1 1/4 cups warm water (300ml)
- •1/4 cup neutral vegetable oil (60ml), plus extra for greasing
- •1 tbsp sesame or poppy seeds for sprinkling (optional)
Instructions
- 1
In a large bowl, whisk together the warm water, yeast, and a pinch of the sugar. Let it sit for 5 to 10 minutes until the mixture becomes foamy.
- 2
Add the remaining sugar, 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 lightly oiled bowl, cover it with a clean kitchen towel, 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 depending on your preferred braid.
- 7
Roll each piece into a long, even strand about 12 inches in length.
- 8
Braid the strands together on a parchment-lined baking sheet, pinching the ends securely to seal.
- 9
Cover the braided loaf with a towel and let it rise a second time for 30 to 45 minutes until puffy.
- 10
Preheat your oven to 375°F (190°C).
- 11
Brush the top of the risen challah lightly with water or a bit of oil, and sprinkle with sesame or poppy seeds if desired.
- 12
Bake for 30 to 35 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.
💡 Chef tips
- For an extra shiny crust without eggs, brush the dough with a mixture of maple syrup and water right before baking.
- Water challah stales faster than egg challah, so store any leftovers tightly wrapped in plastic wrap or foil at room temperature for up to two days, or freeze sliced for up to a month.
- To speed up the first rise on a chilly Friday, place the covered bowl inside your oven with the oven light turned on.
✅ How it should turn out
The finished water challah should have a deeply golden, crisp crust, a soft and fluffy interior with an even crumb, and a comforting freshly baked aroma.