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Eggless Challah Bread

Eggless Challah Bread

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
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 50 minutes
Servings 2 Loaf
Author Renu Agrawal-Dongre


  • 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)


  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)