Low Fat Challah Bread
Experience the light, fluffy perfection of traditional challah bread with a healthier twist in this Low Fat Challah Bread recipe. Made with pantry staples like all-purpose flour, active dry yeast, and egg whites, this braided bread delivers all the rich texture and golden beauty of the classic loaf, but with reduced fat content thanks to the use of canola oil and egg whites instead of whole eggs. The recipe is easy to follow, incorporating time-honored bread-making techniques like kneading and braiding to ensure an authentic look and taste. Perfect for any occasion, this low-fat version still boasts that irresistible golden crust, achieved with an egg yolk wash and a sprinkle of sesame or poppy seeds for extra flavor. Serve it as a centerpiece for your family dinner, or enjoy it as a wholesome, soft base for sandwiches and French toast. This recipe is ideal for those seeking a healthier way to enjoy homemade bread without sacrificing flavor or texture!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 cup warm water
- 0.33 cup sugar
- 3 large egg whites
- 2 tablespoons canola oil
- 1.5 teaspoons salt
- 1 large egg yolk
- 1 tablespoon water (for egg wash)
- 1 tablespoon poppy seeds or sesame seeds
Instructions
In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water. Let it sit until frothy, about 5-10 minutes.
In a large mixing bowl, combine the flour, remaining sugar, salt, egg whites, canola oil, and the yeast mixture.
Mix the ingredients together until a soft dough forms. You may use a stand mixer with a dough hook for this step at a low speed for about 8-10 minutes, or knead by hand for approximately 10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, turning to coat thoroughly. Cover the bowl with a clean cloth and let the dough rise in a warm place until doubled in size, about 1-1.5 hours.
After the dough has risen, punch it down gently to remove excess air. Turn the dough onto a lightly floured surface and divide it into three equal pieces.
Roll each piece into a long rope, about 12 inches in length. Line up the ropes and pinch them together at one end.
Braid the ropes by crossing the right rope over the center, then the left rope over the new center, and continue this pattern until the end of the dough is reached. Pinch the ropes together at the other end to seal.
Transfer the braided dough onto a lightly greased or parchment-lined baking sheet.
In a small bowl, whisk together the egg yolk and tablespoon of water to make an egg wash.
Brush the egg wash over the entire surface of the braided dough. Sprinkle the top with poppy or sesame seeds as desired.
Preheat the oven to 375°F (190°C). Let the dough rise uncovered in a warm area while the oven heats, about 20 minutes or until slightly puffed.
Bake the challah in the preheated oven for 25-30 minutes until golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack before serving.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 184 mg | 62% | |
| Sodium | 3727 mg | 162% | |
| Total Carbohydrate | 440.1 g | 160% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 68.5 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 219 mg | 17% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
