Challah (Bread Flour Version)

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

 

Ingredients:

• 3.5 cups (490g) Better Batter Gluten Free Bread Flour
• 1 packet (7g) instant, rapid, or active dry yeast
• 1.5 tsp (9g) salt
• 1.5 cups (340g) lukewarm water (105–110°F) or full-fat milk/milk substitute
• 3 large eggs (150g) or aquafaba / Just Egg equivalent
• 1 egg for egg wash (or 50g aquafaba/Just Egg + 1 Tbsp water)
• 0.25 cup (54g) avocado, vegetable, or neutral oil
• 0.5 cup (100g) sugar OR 0.33 cup (110g) honey (reduce other liquid by 110g if using honey)
• Poppy seeds or sesame seeds for topping

Instructions

Mix the Dough: In a stand mixer, combine water/milk, eggs (or substitute), oil, yeast, and sugar (or honey). Let sit for 5 minutes. If using active dry yeast: bloom yeast in warm liquid with sugar/honey for 5–10 minutes before mixing.

 

Create the Sponge:

Add half the flour and the salt.

 

Beat on high speed for 4 minutes until mixture becomes a thick batter. Let rise for 30–60 minutes until fluffy and almost doubled.

 

Finish Mixing. Add remaining flour. Beat again for 4 minutes until dough is very sticky.

Prepare Surface. Line a baking sheet with parchment paper and spray lightly with oil. Lightly flour surface with tapioca or potato starch.

 

Shape:

Turn out dough, divide into 3 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.

Proof:

Spray or brush dough with warm water.

 

Cover with a damp tea towel.

 

Let rise in warm, steamy area for 35–60 minutes until puffy (not doubled).

 

Bake – Initial:

Preheat oven to 375°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.