Challah (Bread Flour Version)

Serves: 1 Large Challah Loaf or 2 Small Loaves | Prep Time: varies | Cook Time: 45-55 min

 

Ingredients:

• 4 cups (560g) Better Batter Gluten Free Bread Flour
• 1 1/2 packages 11g instant, rapid yeast.
• 1.5 tsp (9g) salt
• 1 1/4 cups (284g/ml) up water at 110-115°F or full-fat milk/milk substitute up to 1 1/2 cup 340g.
• 3 large eggs at room temperature 150g) or aquafaba / Just Egg equivalent
• 1 egg for egg wash (or 50g aquafaba/Just Egg + 1 Tbsp water)
• 1/4 cup 54g vegetable or avocado oil or soften Butter or soften vegan butter
• 1/2 cup (100g) sugar OR honey or 2 oz honey 57 grams or 3 Tablespoons
• Poppy seeds or sesame seeds for topping

Instructions

By Hand: Place all ingredients into a large mixing bowl. Use your hands to stir and knead until ingredients form a dough, about 10–12 minutes. Mixture will be loose and sticky but will thicken during proofing.

Stand Mixer: Place all ingredients into the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 2 minutes. Turn speed to medium and mix for another 5 minutes. Mixture will be loose and sticky but will thicken during proofing.

 

1st PROOF
Cover bowl with plastic wrap. Let dough rest and hydrate for 45–60 min at room temperature (until doubled). up to 90 minutes you want dough to be fully double before using

Cold Proofing: Alternatively, cold proof up to 24 hours; bring to room temperature at least 90 minutes before use or until double in size, this could take up to two hours, depending on room temperature.

 

Shaping

Prepare Surface. Line a baking sheet with parchment paper and spray lightly with oil.

 

Shape: Lightly flour surface. Turn out dough, divide into 3 equal parts large challah or for two small challahs divide into 6 equal parts. 

 

Lightly roll into 14-inch logs. Do not knead in extra flour – just dust to manage stickiness. 

 

Braid. Loosely braid the logs on the baking sheet, pinching ends to seal. Repeat with the remaining. Dough

 

Proof:

Spray or brush dough with warm water. Cover with a damp tea towel.

 

Let rise in warm, steamy area Wet a cloth with hot water and wring out well. Place the warm cloth on top of the loafs and proof in a warm place for 45 to 50 minutes or until they double in size.

 

Bake – Initial:

Preheat oven to 350°F. Bake for 15–20 minutes.

 

Remove from oven and brush with prepared egg wash. Sprinkle with sesame or poppy seeds.

 

Bake – Final:

Bake. Return to oven and bake 30–35 minutes more. Bread should be deep golden and sound hollow when tapped. Internal temperature should reach 210°F.

 

Cool & Store: Cool on wire rack for at least 45 minutes. Enjoy warm or freeze and reheat gently when needed.

 

This post was originally published in July 2025 by Patrick Auger. Original photo by Patrick Auger.