Egg-Free Challah, No Kidding!

Sora Goldstein Sora Goldstein
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My first ever babysitting client brought such a yummy-smelling challah for lunch one day that I had to get the recipe. We’ve used it ever since. At first I made it because my children were allergic to eggs, but even now, when they’ve outgrown their egg allergies, this is the recipe I use to make challah.

Yields 24 extra-large rolls or 4 large challos

2h 30m 15
Easy Vegetarian Pescatarian Vegan Parve

Contains: Gluten, Wheat

Directions

  1. Place yeast, one teaspoon sugar, and three cups warm water in a large bowl. Wait until it bubbles.

  2. Add one and a half cups sugar, salt, and oil and mix. Add half of the flour and mix. Add two cups warm water and mix again. Then add the

    remaining flour and knead for 10 minutes.

  3. Let the dough rise, covered, for one hour, then take challah and say the brachah.

  4. Braid and put in pans. Let rise for 30 minutes in a warm place.

  5. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  6. Bake for 35–40 minutes.

Notes:
This recipe image was generated using AI.

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