Challah is a traditional Jewish bread that is a staple in many households. The dough is enriched with eggs and oil, giving it an amazing flavor and texture. It’s made without any dairy products, so it’s perfect for those who are vegan or vegetarian. Challah can be eaten as-is on its own but it also makes a great base for sandwiches, toast or french toast.
2cupsof Brown Floura healthier alternative to refined white flour, providing a nutty and slightly sweet flavor, adding a hearty and wholesome element to the recipe.
1tablespoonof baking powderacting as a leavening agent, creating a light and fluffy texture in the final product, ensuring a tender and airy result.
50gramsof melted Butteradding richness and a smooth texture to the dish, infusing it with a velvety and creamy mouthfeel.
1.5cupsof waterserving as the liquid component, hydrating the ingredients and ensuring proper consistency in the dish.
1tablespoonof Turmeric Powdera vibrant and aromatic spice known for its earthy and slightly bitter flavor, adding a distinct golden hue and a subtle warmth to the dish.
3/4cupof powdered milkproviding a creamy and dairy-like flavor, adding a luscious and velvety texture to the recipe.
1/4cupof sugarenhancing the sweetness of the dish, balancing the flavors and adding a touch of indulgence.
1teaspoonof black pepperproviding a pungent and spicy kick to the dish, enhancing the overall flavor profile and adding a hint of heat.
25dates without seedsnature's sweet gems, adding natural sweetness and a caramel-like flavor to the dish, contributing a delightful chewiness and depth of taste.
Instructions
In a large bowl, mix the yeast, sugar and warm water until it is combined. Let it sit for about 5 minutes or until the mixture is foamy.
Add in the eggs, oil, salt, and the flour. Mix everything together using a stand mixer fitted with a dough hook attachment. Knead the dough for 5-7 minutes or until it is smooth and elastic.
Lightly grease a large bowl with oil and place the dough in the bowl. Cover the bowl with a damp cloth and let it rise in a warm place for 1 to 2 hours or until doubled in size.
Divide the dough into three portions and shape each portion into a braid. Place the braids onto a greased baking sheet.
Brush the top of each challah with egg wash and let it sit for 20 minutes. Preheat the oven to 375 F (190C). Bake in a preheated oven for 25-30 minutes or until golden brown.
Remove the challahs from the baking sheet and let them cool on a wire rack.
Notes
You can also add raisins or other dried fruits to make this dish more interesting. If you’d like a sweeter challah, you can use honey instead of sugar.