Sugar-Free Challah Bread
Elevate your bread-baking game with this soft and golden Sugar-Free Challah Bread, a guilt-free twist on the classic braided loaf. Sweetened naturally with honey, this recipe skips the refined sugar while delivering a tender, fluffy crumb and rich, buttery flavor. Perfectly balanced with olive oil for extra moisture and crowned with a shiny egg wash and a sprinkle of poppy or sesame seeds, this challah is as beautiful as it is delicious. Ideal for festive occasions or everyday indulgence, it's surprisingly easy to make, thanks to simple ingredients and a step-by-step process. Whether served fresh from the oven or toasted the next day, this sugar-free challah is a wholesome treat that pairs wonderfully with sweet or savory spreads. Try your hand at baking this flavorful and healthier version of a timeless favorite!
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Recipe Information
Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Honey
- 0.25 cup Olive oil
- 3 Large eggs
- 1 teaspoon Salt
- 4 cups All-purpose flour
- 2 tablespoons Poppy seeds or sesame seeds
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
Add the honey, olive oil, 2 eggs, and salt to the yeast mixture. Mix well until all ingredients are combined.
Gradually incorporate the all-purpose flour, one cup at a time, mixing thoroughly after each addition. Continue mixing until a sticky dough begins to form.
Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
Place the kneaded dough in a lightly oiled bowl, covering it with a damp cloth. Allow the dough to rise in a warm area for 1 to 1.5 hours or until it has doubled in size.
After the dough has risen, punch it down gently to release excess air. Divide the dough into 3 equal pieces if you are making a single loaf or 6 if making two smaller loaves.
Roll each piece into long ropes of equal length, then braid them together. Pinch the ends to seal and tuck underneath.
Transfer the braided loaf onto a baking sheet lined with parchment paper. Cover it again with a cloth and let it rise for another 30 minutes.
Preheat the oven to 350°F (175°C).
In a small bowl, beat the remaining egg and brush it over the surface of the loaf for a glossy finish.
Sprinkle poppy seeds or sesame seeds over the top of the loaf.
Bake in the preheated oven for 25-30 minutes or until the challah is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 426.0 g | 155% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 50.6 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 399 mg | 31% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1018 mg | 22% | |
*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.
