Low Fat Traditional Challah
Indulge in the comforting tradition of freshly baked challah with a healthier twist in this Low Fat Traditional Challah recipe. Perfect for family gatherings or special occasions, this golden-brown braided bread offers all the tender, slightly sweet flavor of classic challah while incorporating low-fat ingredients like liquid egg whites and minimal oil. With its warm honey notes, soft texture, and optional sesame or poppy seed topping, this challah is a delightful centerpiece for meals or celebrations. Using simple techniques, you’ll master the art of bread braiding and create a dish that looks as beautiful as it tastes. Ready in just a few hours, this homemade low-fat challah is perfect for serving alongside spreads, soups, or enjoyed on its own.
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water (110°F / 43°C)
- 2 large Eggs
- 0.25 cup Liquid egg whites
- 2 tablespoons Neutral oil (e.g., canola or vegetable oil)
- 1 teaspoon Salt
- 2 tablespoons Honey
- 1 large Egg yolk (for egg wash)
- 1 tablespoon Water (for egg wash)
- 2 tablespoons Poppy seeds or sesame seeds (optional)
Instructions
In a small bowl, combine the warm water, yeast, and 1 teaspoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy.
In a large mixing bowl, whisk together 4 cups of flour, the remaining sugar, and salt.
In a separate bowl, beat the eggs, liquid egg whites, oil, and honey together until well combined.
Once the yeast mixture is foamy, add it to the dry ingredients, along with the egg mixture. Mix with a spoon or dough hook if using a stand mixer until a shaggy dough forms.
Turn the dough out onto a floured surface or keep kneading in the mixer, adding the remaining 0.5 cup of flour a little at a time, until the dough is smooth and elastic. This can take 8-10 minutes by hand or 5-6 minutes in the mixer.
Lightly oil a large bowl and place the dough inside. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free location for 1-1.5 hours, or until doubled in size.
Once risen, punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 3 equal pieces. Roll each piece into a long rope about 16 inches long. Braid the ropes together to form a traditional three-strand challah braid, tucking the ends underneath.
Place the braided dough onto a parchment-lined baking sheet. Cover lightly with a kitchen towel and allow it to rise again for 30-40 minutes, until puffy.
Preheat the oven to 350°F (175°C).
In a small bowl, whisk together the egg yolk and water for the egg wash. Gently brush the mixture over the entire surface of the dough. Sprinkle with poppy seeds or sesame seeds if desired.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the challah is browning too quickly, tent it loosely with aluminum foil during the last 10 minutes.
Remove from the oven and let cool on a wire rack before slicing. Serve and enjoy!
Nutrition Facts
Calories |
2864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 505.5 g | 184% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 86.6 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 394 mg | 30% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 1117 mg | 24% | |
*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.
