Eggless Challah Bread

This month our Bread Bakers event is hosted by Karen from Karen’s Kitchen Stories and she gave us the challenge to make breads from Middle eastern. Her blog has a wonderful collection of breads, cookies, cakes etc. I am sure you will be hopping on her blog often. 

Eggless Challah Bread

So Coming to my bread journey, I have been making bread for the last whole month for my A-Z International Flatbreads Series and many of the breads I made were from Middle east. Still there was a lot of breads which I  had shortlisted but did not make them, as was confined to 26 recipes only and that too flatbreads. Though Challah is not a flatbread, I had shortlisted this one. When I read about Challah bread, I was fascinated by it’s appearance. The way this beauties are braided and then baked. Just feel like making all the patterns it have. The brading is easy, it is just that you need to follow the steps properly. I was able to do the brading in the second go. I divided the dough to make 2 loaves and made one 4 braided and the other 6. I enjoyed doing this and loved the 4 one more than the 6. Also the Challah bread is generally made with egg, but I decided to make the eggless version and I have used this recipe for the bread and followed this tutorial for the brading technique.

Eggless Challah Bread

If you see my recipes flatbread recipes, A-Z International Flatbreads Series you will find that many of the recipes call for the same ingredients but still the texture, taste is so different. The ratio of ingredients, time and method of proofing and the way of cooking makes a lot of difference. The challah came out so beautiful and perfectly baked. I did not use the maple syrup for the shiny lust, I just used some milk for brushing, to get that lovely brown colour. Also whenever I bake bread, once baked I immediately apply some butter. This helps the bread to stay soft. We enjoyed this bread in Breakfast with some tea as well as with some spicy egg curry.

Eggless Challah Bread

Eggless Challah Bread

5 from 8 votes
Eggless Challah Bread
Eggless Challah Bread
Prep Time
20 mins
Cook Time
30 mins
Resting Time
2 hrs
Total Time
50 mins
 

Challah Bread is a very straightforward bread to make enriched with oil and sugar to add sweetness. It doesn't require any fussy techniques and can be easily made at home within 2-3 hours.

Course: Breakfast, Main Course
Cuisine: Middle Eastern
Keyword: Bakes, Bread, Challah, Eggless, Vegan
Servings: 2 Loaf
Author: Renu Agrawal-Dongre
Ingredients
  • 3 Cup All purpose Flour / Maida / Plain Flour
  • 1/4 Cup plus 1/4 tsp Sugar
  • 1/4 Cup Oil (Vegetable or Canola)
  • 1 1/4 C Lukewarm water
  • 1/2 tsp Salt
  • 2 1/4 tsp 1 packet, active Dry yeast
  • Optional: Milk, Maple Syrup for an egg-free shine (I used Milk)
Instructions
  1. Place Luke warm water in mixing bowl. Add yeast and 1/4 tsp sugar, mixing gently. Let yeast proof for about 10 minutes.

  2. If the yeast has not proofed discard and start again.

  3. In a large bowl or your add in the yeast and vegetable oil and mix. To this add in the flour, sugar and salt. 

  4. Knead the dough by hand or using a dough beater in an electric mixer. 

  5. If the dough is not holding together as a ball, add a bit more oil or water. If the dough is very sticky, add more flour. (But try to limit this, add only if necessary.) 

  6. Turn the ball out onto a floured work surface and punch a few times until very smooth. 

  7. Place in greased/Oiled bowl and cover and keep it aside to rise until double in size. Around 1 to 1.5 hour. 

  8. After the dough has double in size, punch down the ball in the bowl and remove any air bubbles. Divide the dough into 2 equal size portions and braid using your preferred method. 

    Eggless Challah Bread
  9. Set aside on a baking tray to rise for 20-30 minutes.  Just before baking brush the top with milk or maple syrup.

  10. Bake at 350 for 25-30 minutes.

  11. After removing from the oven, apply some butter. (Optional)

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22 thoughts on “Eggless Challah Bread”

  • 5 stars
    Renu your eggless version of the challah bread has turned out well. I had baked an egg version and the family loved it. For me the bast part was learning how to braid it.

  • I thought I commented here earlier… anyways…

    Loveddddd that golden hue and the lovely braid you got , Renu.. Perfect to slice up and serve with a bowl of hot soup 🙂

  • 5 stars
    Oh goodness, this looks amazing and easy to make even for someone like me who can’t bake bread very well. I love challah bread!

  • I have never tasted challah bread before but it looks spectacularly tasty! I think it looks really pretty too, perfect at a party table.

  • 5 stars
    I have eaten challah bread fair bit as a child and I love it. I do love any bakes made with enriched dough and was quite surprised that you didn’t use any eggs in this recipe! Your challah looks beautiful , the braid is perfect and that crumb and gloss on it – 5 stars from me! Thank you for sharing with #BakingCrumbs 🙂

  • 5 stars
    Wow! I have always wanted to have a go at baking challah it always looks so sophisticated and just downright beautiful. Reading your post I realise now how versatile it is too. I imagine it is extremely satisfying to pull it out of the oven!!! Off to pin. Thank you for bringing it too #BakingCrumbs

  • Both of them look amazing. Well done! I think I like the bigger one more because it has more details. I’ll have to check that youtube video to see how to make it. It’s something I’d love trying myself.

  • would you please make the metric measurement? i tried google it but every website have different conversion. please help thanksh

    • My 1 cup – 235 ml. I use the US size standard cup and spoon set for measurements.
      When I make next I will measure and update the recipe. Sorry for this time.
      Thank You,
      Renu

  • 5 stars
    Thanks so much for this recipe! I made it yesterday and now I have a bunch of orders for more this week haha
    I was wondering, can this dough be made ahead? Eg made in the evening and baked the next morning? Thanks so much!

    • Thank You so much for the feedback. I am so delighted it turned out good for you and you have orders now. Yes definitely you can keep the dough in refrigerator. Just cling wrap it and keep it for slow rise, when you want to bake remove it, let it come to room temperature, shape it let it prove and then bake. It would taste even better. Let me know how it turned out for you

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