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Challah bread

Challah bread

This recipe was commissioned by the Center for Jewish Food Ethics, developed by Chef Mark Reinfeld, and tested by chefs at Humane World for Animals.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 26.51ounces

Ingredients

  • 3/4 cup Water
  • 1 tablespoons Sugar, White, granulated
  • 2 tablespoons Yeast, Dry active
  • 6 tablespoons Oil, Canola
  • 2 1/2 teaspoons Salt, Kosher
  • 1/4 cup Syrup, Agave, raw
  • 5 tablespoons Sugar, White, granulated
  • 6 cups Flour, All-purpose
  • 1 cup Water
  • 1/4 cup Aquafaba (bean juice)
  • 2 teaspoons Sesame seed, whole

Instructions

  • Place the yeast, 1 tablespoon sugar, and ¾ cup water in the base of a stand mixer with the dough hook attachment. Allow to sit until the yeast begins to bloom, and the water is bubbly, approximately 5 minutes.
  • Add the oil, salt, agave nectar, and the remaining sugar and mix on a low speed until combined.
  • Add the flour slowly, then the remaining water. Mix on medium speed for 4-5 minutes, until the dough forms into one ball. Transfer to a flour dusted surface and knead for another few minutes. Transfer to a well oiled bowl (or back into the mixer), cover with a damp towel, and place in a warm place (like the top of a 200°F oven) until it doubles in size, approximately 45-60 minutes.
  • Form into two equal sized balls, each one will be a loaf of challah. For a 3 braided challah, divide each ball into thirds. Roll out each ball into thin strands, approximately 18 inches long and place on a well oiled, parchment paper lined baking sheet. Pinch the tops of the strands together and tuck under the loaf. Take the far right braid and place over the middle braid. Then take the far left braid and fold over the middle braid. Repeat this process until you reach the bottom of the stands, then pinch together and tuck under the loaf.
    Baste with the aquafaba and sprinkle with sesame seeds. Cover with a slightly damp cloth, place in a warm place, and allow to double in size, approximately 45-60 minutes.
  • Preheat oven to 350°F. Place the challah in the middle rack of the oven and bake until golden brown, approximately 25-30 minutes.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using. 

Nutrition

Serving: 26.51ounces | Calories: 350kcal | Carbohydrates: 62g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 224mg | Fiber: 2g | Sugar: 11g