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.
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.
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
- 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)
- Place Luke warm water in mixing bowl. Add yeast and 1/4 tsp sugar, mixing gently. Let yeast proof for about 10 minutes.
- If the yeast has not proofed discard and start again.
- In a large bowl or your add in the yeast and vegetable oil and mix. To this add in the flour, sugar and salt.
- Knead the dough by hand or using a dough beater in an electric mixer.
- 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.)
- Turn the ball out onto a floured work surface and punch a few times until very smooth.
- Place in greased/Oiled bowl and cover and keep it aside to rise until double in size. Around 1 to 1.5 hour.
- 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.
- Set aside on a baking tray to rise for 20-30 minutes. Just before baking brush the top with milk or maple syrup.
- Bake at 350 for 25-30 minutes.
- After removing from the oven, apply some butter. (Optional)
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breakfast Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.
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