Water Challah
Discover the timeless beauty of homemade *Water Challah*, a dairy-free twist on the classic braided bread perfect for Jewish holidays or any cozy family dinner. This recipe combines simple pantry staples—like all-purpose flour, warm water, and a touch of sugar—with the art of bread-making to create a soft, fluffy loaf with a delicately crisp crust. The dough is lovingly kneaded and braided, with an optional sprinkle of poppy or sesame seeds for added texture and visual appeal. Requiring only a handful of ingredients and a couple of hours of rise time, this traditional challah recipe is as forgiving as it is impressive. Serve it fresh from the oven with your favorite spreads or alongside a hearty soup for an unforgettable centerpiece that’s as delicious as it is beautiful. Perfect for Shabbat, festive gatherings, or enhancing your everyday table, this water challah recipe is a must-try for bakers of all levels embracing the joy of homemade bread.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 6 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 0.33 cups Sugar
- 2 teaspoons Salt
- 1.75 cups Warm water (about 110°F/43°C)
- 0.25 cups Vegetable oil
- 2 tablespoons Optional: Poppy seeds or sesame seeds for topping
Instructions
In a large mixing bowl, combine 1 cup of warm water, sugar, and active dry yeast. Stir gently to dissolve and let it sit for 5-10 minutes until frothy.
Add the remaining 0.75 cups of warm water, oil, salt, and 3 cups of flour. Mix until the mixture begins to come together.
Gradually add the remaining 3 cups of flour, 1 cup at a time, mixing until a soft dough forms. If the dough is sticky, add an additional tablespoon of flour at a time until it is manageable.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it to coat, and cover with a damp towel. Allow the dough to rise in a warm spot for 1 hour or until it has doubled in size.
Punch down the dough and divide it into 3 or 6 equal portions, depending on whether you want a 3-strand or 6-strand braid.
Roll each portion into long ropes and braid them together. Place the braided challah onto a parchment-lined baking sheet.
Cover the challah with a damp towel and let it rise for another 30 minutes until it puffs up slightly.
Preheat your oven to 375°F (190°C). If desired, brush the challah with water and sprinkle with poppy or sesame seeds.
Bake the challah in the preheated oven for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Remove from the oven and transfer to a wire rack to cool before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3917 mg | 170% | |
| Total Carbohydrate | 643.3 g | 234% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 68.4 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 870 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.
