This challah is amazingly simple, has the benefit of being egg-free, and has the beautiful look of a bakery challah. Yields 6 medium challahs.
Despite popular theory, my challahs always come out better when it’s sticky enough that just a little bit of dough sticks to the bottom of the mixer. While it’s obviously harder to work with a sticker dough, the difference of that extra water makes it totally worth it!
If the egg allergy is a minor one (or a minor amount of baked egg is tolerated), whisking one egg with water for an egg-wash creates a beautiful finish. If not, you can create a wash using plain water, soy milk, olive oil or melted margarine.