Simple Water Challah
A light, airy, and crusty braided bread that is completely pareve and perfect for any Shabbat table or holiday meal.
Ingredients
- •4 cups all-purpose or bread flour (500g)
- •1 tablespoon instant dry yeast (10g)
- •1/4 cup granulated sugar (50g)
- •1.5 teaspoons salt (9g)
- •1.5 cups warm water (350ml)
- •1/4 cup neutral oil such as canola or vegetable (60ml)
- •1 large egg for egg wash (optional)
- •1 tablespoon sesame or poppy seeds for topping
Instructions
- 1
In a large mixing bowl, whisk together the flour, yeast, sugar, and salt.
- 2
Add the warm water and oil to the dry ingredients, mixing with a wooden spoon until a shaggy dough forms.
- 3
Turn the dough onto a floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and springs back when poked.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1.5 hours or until doubled in size.
- 5
Punch the dough down, divide it into three equal pieces, and roll each into a long rope.
- 6
Braid the three ropes together, tucking the ends underneath, and place the loaf on a parchment-lined baking sheet.
- 7
Cover the loaf and let it rise for another 30-45 minutes.
- 8
Preheat your oven to 375°F (190°C). Brush the loaf with a beaten egg and sprinkle with seeds if desired.
- 9
Bake for 25-30 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
💡 Chef tips
- For a deeper flavor, you can let the dough rise in the refrigerator overnight; just bring it to room temperature before braiding.
- If you prefer a softer crust, cover the challah with a clean kitchen towel immediately after taking it out of the oven.
- This bread freezes beautifully; wrap it tightly in plastic wrap and foil for up to one month.
✅ How it should turn out
The finished challah should have a shiny, golden-brown crust with a soft, airy interior that pulls apart in delicate strands.