Go Back
–+ servings
three slices of challah bread put next to a plate of unsalted butter

Fluffy braided challah bread (Dairy-free)

Rich, lightly sweet, fluffy braided challah bread is delicious and looks so beautiful that it can easily be a centerpiece for any food-gathering event. Made from scratch, this recipe is perfectly soft and delicious or with a dap of butter.
Prep Time: 30 minutes
Cook Time: 25 minutes
Proofing time: 3 hours
Total Time: 3 hours 55 minutes
Servings: 1 loaf
Calories per serving: 2332kcal
Author: Tu

Equipment

Ingredients 

For challah

Others

  • 1 large egg
  • 2 tbsp water
  • 1 tsp white sesame seeds

Instructions

  • Add bread flour, yeast, and salt to a mixing bowl. Then, whisk together water, oil, eggs, and sugar in a separate bowl until sugar has dissolved completely.
  • Start the mixing process by using a dough hook at a slow speed, and gradually add water and oil mixture to the flour mixture.
  • Mix until the dough starts pulling away from the side of a mixing bowl (about 2 minutes), and use a spatula to scrape down the bowl as needed.
  • Then increase the speed to medium-low and mix until the dough is smooth (it'll be a little sticky); this process takes about 5-6 minutes.
  • Carefully transfer the dough to a lightly floured surface.
  • Start kneading the dough to form a smooth, round ball, about 1 minute.
  • Place the dough (seam side down) in a large mixing bowl lightly greased with flour or lined with plastic wrap. Cover tightly and let it rise until the size increases by half—approximately 1.5 to 2 hours.
  • When ready, carefully transfer the dough to a lightly floured counter. Divide it into two portions: one is smaller than the other.
  • Work with the bigger portion first. Cover the other one with a towel to prevent it from drying out. Divide each dough into three equal portions and stretch each into three ropes.
  • Pinch the far ends of the three ropes together.
  • You can start braiding the ropes by placing the middle strand over the other two strands alternatively.
  • Keep braiding until you reach the end of the ropes. Remember to pinch the bottom together to keep the braid intact.
  • Transfer the finished dough to a lined baking pan (cover lightly with a towel). Repeat the process with the smaller portion.
  • Carefully place the smaller loaf on top. Tuck the end of two loaves carefully so they can stick to each other.
  • Cover the dough loosely with a large plastic wrap and let it proof until the size increases by half—approximately 1 to 1.5 hours.
  • Preheat oven to 375F. When the dough is ready, brush it with egg wash and sprinkle with sesame seeds.
  • Carefully place the smaller loaf on top. Tuck the end of two loaves carefully so they can stick to each other. Cover the dough loosely with a large plastic wrap and let it proof until the size increases by half—approximately 1 to 1.5 hours.
  • Preheat oven to 375F.
  • When the dough is ready, brush it with egg wash and sprinkle with sesame seeds. Put the ready-to-bake dough in the middle rack of the oven and bake for 20 to 25 minutes. Remember to rotate it halfway.
  • Transfer the braided challah to a wire rack and let it cool completely before serving.

Nutrition

Calories: 2332kcalCarbohydrates: 333gProtein: 74gFat: 78gSaturated Fat: 14gPolyunsaturated Fat: 37gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 558mgSodium: 1404mgPotassium: 822mgFiber: 16gSugar: 52gVitamin A: 818IUVitamin C: 0.1mgCalcium: 173mgIron: 7mg