Challah Bread (Eggless)

I've been on quite the challah journey since baking my first loaf in lockdown. Whilst I personally prefer a challah that contains eggs, this eggless dough is a quick, easy and vegan alternative which is still just as fluffy and delicious.

If you're starting out with bread baking then I highly recommend giving this one a go! You can also get creative with the braiding patterns (which is the fun bit!).

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

Can I use all-purpose flour instead of strong white flour?
While strong white flour is preferred for bread-making due to its higher gluten content, you can substitute all-purpose flour if necessary. However, the texture of the bread may be slightly different.
What can I use instead of egg wash if I want to keep it vegan?
You can brush the challah with oil or honey if you still want a shiny effect. You can do this before or after baking
My bread didn't rise during proofing. What went wrong?
Several factors can affect dough rising, including inactive yeast, improper temperature, or not enough kneading. Ensure your yeast is fresh and active, and proof the dough in a warm, draft-free environment

Can I use all-purpose flour instead of strong white flour?
While strong white flour is preferred for bread-making due to its higher gluten content, you can substitute all-purpose flour if necessary. However, the texture of the bread may be slightly different.
What can I use instead of egg wash if I want to keep it vegan?
You can brush the challah with oil or honey if you still want a shiny effect. You can do this before or after baking
My bread didn't rise during proofing. What went wrong?
Several factors can affect dough rising, including inactive yeast, improper temperature, or not enough kneading. Ensure your yeast is fresh and active, and proof the dough in a warm, draft-free environment

Like in all yeasted recipes, it's important to test the yeast before using. Ensure your yeast is active by proofing it in warm water with a bit of sugar. This step ensures that your bread will rise properly and that the yeast is still good to use.
Take the time to knead the dough properly to develop gluten and create a smooth texture. This step is crucial for achieving a fluffy and light challah
If your challah is browning but you don't feel it's cooked al the way through, reduce the oven temperature by 10° and bake for a further 5-10 minutes

Like in all yeasted recipes, it's important to test the yeast before using. Ensure your yeast is active by proofing it in warm water with a bit of sugar. This step ensures that your bread will rise properly and that the yeast is still good to use.
Take the time to knead the dough properly to develop gluten and create a smooth texture. This step is crucial for achieving a fluffy and light challah
If your challah is browning but you don't feel it's cooked al the way through, reduce the oven temperature by 10° and bake for a further 5-10 minutes

Like in all yeasted recipes, it's important to test the yeast before using. Ensure your yeast is active by proofing it in warm water with a bit of sugar. This step ensures that your bread will rise properly and that the yeast is still good to use.
Take the time to knead the dough properly to develop gluten and create a smooth texture. This step is crucial for achieving a fluffy and light challah
If your challah is browning but you don't feel it's cooked al the way through, reduce the oven temperature by 10° and bake for a further 5-10 minutes

Place the warm water in a jar or measuring jug and add a small amount of sugar from the recipe
Mix the sugar into the warm water and then add the yeast
Allow the mixture to sit for about 10 minutes. If the yeast is active, it should froth up
Combine strong white flour, salt, and sugar in a large bowl
Create a well shape in the flour mixture
Add the oil and the activated yeast-water mixture into the well
Mix the ingredients by hand until they come together as a dough
Knead the dough by hand for about five minutes on the surface until it becomes smooth
Test the readiness of the dough by pressing your thumb into it. If it springs up, it's ready to rise
Place the dough in a lightly floured bowl, cover with a tea towel, and let it rise for about 45 minutes
After it's doubled in size, punch the dough to knock out the air bubbles
Knead the dough briefly and shape it according to preference (watch the tutorial for an easy braiding method)
Preheat the oven to 180°C/390°F with fan or 200°C/392°F without fan
If desired, egg wash the dough for a shiny finish as well as sesame seeds, poppy seeds etc.
Place the braided challah on a baking tray lined with parchment paper
Bake for 25-30 minutes until golden brown.
To test if it's baked, tap the bottom of the loaf and it should sound hollow
Let the bread cool completely before serving
Enjoy the fluffy and delicious bread on its own or with dips!

Place the warm water in a jar or measuring jug and add a small amount of sugar from the recipe
Mix the sugar into the warm water and then add the yeast
Allow the mixture to sit for about 10 minutes. If the yeast is active, it should froth up
Combine strong white flour, salt, and sugar in a large bowl
Create a well shape in the flour mixture
Add the oil and the activated yeast-water mixture into the well
Mix the ingredients by hand until they come together as a dough
Knead the dough by hand for about five minutes on the surface until it becomes smooth
Test the readiness of the dough by pressing your thumb into it. If it springs up, it's ready to rise
Place the dough in a lightly floured bowl, cover with a tea towel, and let it rise for about 45 minutes
After it's doubled in size, punch the dough to knock out the air bubbles
Knead the dough briefly and shape it according to preference (watch the tutorial for an easy braiding method)
Preheat the oven to 180°C/390°F with fan or 200°C/392°F without fan
If desired, egg wash the dough for a shiny finish as well as sesame seeds, poppy seeds etc.
Place the braided challah on a baking tray lined with parchment paper
Bake for 25-30 minutes until golden brown.
To test if it's baked, tap the bottom of the loaf and it should sound hollow
Let the bread cool completely before serving
Enjoy the fluffy and delicious bread on its own or with dips!

Can I use all-purpose flour instead of strong white flour?
While strong white flour is preferred for bread-making due to its higher gluten content, you can substitute all-purpose flour if necessary. However, the texture of the bread may be slightly different.
What can I use instead of egg wash if I want to keep it vegan?
You can brush the challah with oil or honey if you still want a shiny effect. You can do this before or after baking
My bread didn't rise during proofing. What went wrong?
Several factors can affect dough rising, including inactive yeast, improper temperature, or not enough kneading. Ensure your yeast is fresh and active, and proof the dough in a warm, draft-free environment