- Jewish Learning
Challah is traditionally a very rich, eggy bread, putting this Jewish classic out of reach for anyone with egg allergies – or, more casually, anyone who’s just discovered an empty egg carton in their fridge and doesn’t want to run out to the store. This delicious recipe, made without eggs, yields six challah loaves.
In the bowl of a mixer, dissolve yeast into water. Add sugar and mix.
Add salt, oil, and three cups flour. Slowly add remaining five pounds flour. Mix well for seven minutes.
Let dough rise until it doubles in size.
Take challah (read more on hafrashat challah here). Shape the dough into loaves and let rise again for one hour.
Preheat oven to 350 degrees Fahrenheit. Brush loaves with soy milk (to help create a nice golden color) and sprinkle with sesame seeds.
Bake 45 minutes, with the last 15 minutes on convection to give the challahs a browner crust.
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