Oil Free Challah
Indulge in the simplicity and wholesome goodness of Oil-Free Challah—a delightful twist on the traditional braided bread! This soft, fluffy loaf is crafted without a drop of oil, using unsweetened applesauce as a natural, heart-healthy substitute for added moisture. Lightly sweetened with your choice of maple syrup or honey, and featuring just a handful of pantry staples, this recipe delivers a golden, beautifully braided challah perfect for any occasion. Whether you're observing dietary restrictions, embracing mindful eating, or simply looking to try something new, this easy-to-make bread is sure to impress. Ideal for special gatherings, holiday tables, or as a comforting everyday treat, enjoy it fresh from the oven or as a base for French toast and sandwiches. With a prep time of just 45 minutes and customizable braiding options, this challah combines tradition, simplicity, and modern flair in every bite.
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Recipe Information
Ingredients
- 4 cups All-purpose flour or bread flour
- 2.25 teaspoons Active dry yeast
- 1 cup Warm water (110°F/43°C)
- 0.25 cup Maple syrup or honey (for sweetness)
- 1.5 teaspoons Salt
- 0.25 cup Applesauce (unsweetened, as an oil substitute)
- 1 unit Large egg
- 1 unit Egg yolk (for egg wash, optional)
- 1 tablespoon Water (for egg wash, optional)
Instructions
In a small bowl, combine the warm water (110°F/43°C) and active dry yeast. Let it sit for 5-10 minutes until it becomes foamy.
In a large mixing bowl, whisk together the flour and salt.
In a separate medium bowl, mix the maple syrup (or honey), applesauce, and egg until well combined. Stir in the foamy yeast mixture.
Gradually add the wet ingredients into the flour mixture, stirring first with a wooden spoon and then kneading with your hands or a stand mixer with a dough hook attachment for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly greased bowl (use a small amount of non-stick spray or line the bowl with parchment if avoiding oil completely). Cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Punch down the dough and divide it into 3 or 4 equal portions, depending on the braid style you want. Roll each portion into long ropes of equal length.
Braid the ropes together, tucking the ends underneath to secure. Transfer the braided loaf to a parchment-lined baking sheet.
Cover the braided loaf with a damp towel and allow it to rise again for 30-40 minutes, or until slightly puffy.
Preheat your oven to 350°F (175°C). If desired, make an egg wash by whisking together the egg yolk and water, and brush it generously over the challah for a shiny finish.
Bake the challah in the preheated oven for 25-30 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
Let the challah cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 92 mg | 2% | |
*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.
