Dairy-Free Classic Challah

Ingredients

• 60 ml (¼ cup)instant dried yeast
• 240 ml (1 cup)warm water
• 15 ml (1 tablespoon)sugar
• 946 ml (4 cups)boiling water
• 300 g (1½ cups)sugar
• 22.5 ml (1½ tablespoons)salt
• 2.27 kg (5 pounds)bread flour
• 295–355 ml (1¼–1½ cups)oil
• 1–3eggs, beaten
• 1egg
• 5 ml (1 teaspoon)water
• 1 teaspoonsugar
• to tastesesame seeds
• to tasteeverything bagel seasoning
• to tastepoppy seeds
• to tastecinnamon sugar
• to tasteza’atar
• to tasteminced garlic

Instructions

1. 1

   Proof the yeast

   Pour 240 ml warm water into a large mixing bowl and stir in the yeast and 15 ml sugar. Leave in a warm place for 10 minutes, until small bubbles or foam appear on the surface.

2. 2

   Dissolve the sugar

   In a large bowl, stir the 300 g sugar and salt into 946 ml boiling water until fully dissolved.

3. 3

   Mix and knead

   Sift the flour into the bowl with the yeast mixture. Add the sugar-water mixture, oil and your chosen amount of beaten egg, then stir until the dough starts to come together. Knead for 10–15 minutes.

4. 4

   Rest the dough

   Rub a little oil over the dough to prevent sticking, cover it loosely with plastic wrap and leave it somewhere warm for 45 minutes to 3 hours.

5. 5

   Shape the loaves

   Divide the dough into five portions, one for each loaf. Split each portion into as many strands as you like, adding oil rather than flour if needed to shape them. Braid the strands and place the loaves on greased baking sheets.

6. 6

   Proof the loaves

   Leave the shaped challahs to rise until doubled in size, about 1 hour.

7. 7

   Heat the oven

   When the dough has risen, preheat the oven to 177°C (350°F).

8. 8

   Make the egg wash

   Whisk the egg, 5 ml water and 1 teaspoon sugar in a small bowl until the egg is well beaten.

9. 9

   Brush and top

   Brush the egg mixture gently over each loaf, then add any of the optional toppings you want to use.

10. 10

    Bake with steam

    Put the loaves in the hot oven and spray water into the oven with a spray bottle to create steam. Bake for 45 minutes, spraying water again at the 10-minute mark and rotating the pans at 30 minutes. If any areas look dry, you can brush them with more egg wash during baking.

11. 11

    Cool the challah

    As you take the loaves out of the oven, spray each with water to help retain moisture. Immediately transfer them to wire racks to cool.

What is challah?

Challah is a braided bread associated with Jewish Shabbat meals and celebrations. This version uses oil rather than butter, making it dairy-free while keeping the bread rich and tender.

Five loaves make this a batch-baking recipe for a crowd or for stocking the freezer. The choice of one to three eggs lets you make the dough less or more enriched.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2600 calories, 55g protein, 450g carbs, 60g fat.

The flour and sugar provide most of the carbohydrates, while the oil contributes much of the fat; flour and eggs provide protein. The estimate treats one serving as one of the five loaves, so a practical way to balance the plate is to serve a smaller slice alongside a protein-rich dish and vegetables.

The dough’s key ingredients

Yeast: Activating it in warm water with a little sugar gives you a visible sign that it is working before you mix the dough.

Bread flour: Its strength helps the dough hold its shape as you knead and braid it. Sifting it into the mixing bowl also helps it combine with the liquids.

Oil and eggs: Oil keeps the dough supple without adding dairy. Using more of the beaten egg makes a richer, denser loaf, as the recipe notes.

Kneading and handling

Kneading: Work the dough for the full 10–15 minutes, until it comes together as a cohesive, elastic mass. The recipe gives a long kneading time because this is a large batch.

Shaping: Divide the dough into five portions before splitting each into strands. If strands are difficult to form, use a little oil rather than adding flour, which can make them drier.

Allow time for rising

First rise: The initial rest can take anywhere from 45 minutes to 3 hours, depending on how warm the rising place is. Judge it by the dough rather than relying only on the shortest time.

Second rise: After braiding, give the loaves about an hour, or until doubled. The listed 90-minute total does not include all the possible rising time or cooling, so plan accordingly.

Browning and baking

Egg wash: Brush the tops gently so the braids keep their shape, and add the toppings before baking. You can choose one topping per loaf or mix them across the batch.

Steam: Spraying water into the hot oven is part of this method, as is spraying the loaves after baking. Use care around the hot oven and follow the stated sprays at 10 minutes and pan rotation at 30 minutes.

Toppings and serving

Classic seeds: Sesame or poppy seeds add a simple, savoury finish. Everything bagel seasoning gives the crust a more seasoned, all-in-one topping.

Bolder finishes: Za’atar, minced garlic or cinnamon sugar offer distinct flavours, so it can be useful to keep different toppings on separate loaves. Serve the bread alongside a Shabbat or celebratory meal, or enjoy slices on their own.

Recipe notes & tips

• Use a very large mixing bowl to accommodate this batch.
• Set aside enough time for both rises and for the baked loaves to cool.
• Choose the number of eggs based on whether you prefer a lighter or richer crumb.
• Grease the baking sheets before placing the braided loaves on them.
• Keep the optional toppings separate if you want different flavours across the five loaves.

Variations

• Sesame finish: Sprinkle sesame seeds over the egg-washed loaves before baking.
• Everything topping: Use everything bagel seasoning for a savoury, seasoned crust.
• Poppy seed crust: Scatter poppy seeds over the tops before baking.
• Cinnamon sugar: Choose this topping for a sweeter finish.
• Herby loaf: Add za’atar to the top for a savoury variation.
• Garlic topping: Use minced garlic on a loaf for a stronger savoury flavour.

Common mistakes to avoid

• Skipping the yeast check: Wait for bubbles or foam after 10 minutes before continuing.
• Adding flour while shaping: Use a little oil to help form the strands instead.
• Underproofing: Let the shaped loaves rise until they have doubled in size.
• Forgetting oven timing: Spray again at 10 minutes and rotate the pans at 30 minutes.
• Leaving loaves on the hot tray: Transfer them straight to wire racks after baking.

How to store

Once fully cool, store the challah in an airtight bag or container at room temperature for a few days. For longer storage, freeze the cooled loaves well wrapped; thaw and warm briefly in the oven before serving.

Frequently asked questions