Challah is the traditional braided Jewish bread served on the Sabbath and Holy Days. It is known for its crusty exterior and soft and slightly sweet inside. This recipe takes a little bit of work to get the crust just right, but it will not disappoint! It’s best eaten warm on the day it’s made, as the outer crust can get hard the next day. Dip in pretzel salt or kosher salt and add sesame seeds, if you like. Serve with mustard.

Mayim Bialik’s Purim Recipe: Hot Pretzel Challah Bread [Vegan]

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Serves

2 loaves

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Ingredients

  • 1 tablespoon active dry yeast
  • 6 teaspoons sugar
  • 1/4 cup lukewarm water
  • 3/4 teaspoon kosher salt
  • 1/8 cup canola oil, plus more for bowl
  • 3 cups bread flour
  • 2/3 cup baking soda
  • Salt or sesame seeds, for sprinkling
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Preparation

  1. Preheat the oven to 350°F. In a medium glass bowl or measuring cup, combine the yeast, 1 1/2 teaspoons of the sugar, and the lukewarm water. Leave for 10 minutes, or until foamy.
  2. Meanwhile, in the bowl of a stand mixer fitted with a dough hook, on medium low speed, mix the remaining 4 1/2  teaspoons of sugar, 1 cup of water, and the kosher salt and oil. (This also can be done by hand with a whisk.)
  3. Add the yeast mixture to the mixing bowl, beating well. With the mixer on low speed, add the flour. Raise the speed to medium and knead for 4 to 5 minutes, until a smooth, satiny dough forms. It will have almost a matte finish. If you are kneading in the flour by hand, it may take a few minutes longer to get a good, smooth texture. Place in a lightly oiled bowl, cover with a clean dish towel and allow the dough to rise in a warm place for 1 1/2 hours, or until doubled in size.
  4. Line a baking sheet with parchment paper.

Notes

This recipe is from Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.

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