Prep 10 mins
Cook 30 mins
I love this challah recipe! It has no eggs and very little oil but tastes delicious. This recipe can be easily made in a KitchenAid mixer or a bread machine. Although the maple syrup glaze isn't very conventional, I think it tastes great.
- Preheat oven to 400°F.
- Dissolve sugar in 1/2 cup water in bowl of mixer.
- Sprinkle yeast over water and mix, let stand 10 minutes until foamy.
- Add remaining ingredients into mixing bowl.
- Mix with dough hook for 6 minutes.
- Place in oiled bowl, cover and let rise in warm place until double in bulk.
- Punch down dough.
- Let rise until double in bulk.
- Punch down again.
- Divide dough into 3 equal parts.
- Roll dough into 3 long strands.
- Braid the strands, tucking the ends under.
- Cover with towel and let double in bulk.
- Glaze with maple syrup.
- Bake at 400 F for approximately 30 minutes, until golden brown.
- The challah is done when it sounds hollow when thumped on the bottom.
So excited for success the first time I tried to make challah bread! I used two extra tablespoons of oil to make up for the lack of eggs as suggested by another reviewer. But my picky allergen eater loved it, and the rest of his classmates gobbled it up as well.
I made this bread as my first attempt at bread making and as my first attempt using a bread machine, and it came out pretty darn good! My braiding skills, on the other hand, left a little to be desired. I added 1/2 t. turmeric for color. It didn't add any flavor, just color. Next time, I'll cut it back to 1/4 t. because it looked a little too yellow. Check out my photos!
This recipe is wondeful!!! It is a tiny bit dry without the eggs but I added a little extra oil and I am going to try some applesauce in the dough to add a little mositure. The maple glaze is fabulous! My litte one is allergic to eggs and she loves having her own challah!