CHALLAH (Bread Flour Version)

Makes: 1 Large Challah Loaf or 2 Small Loaves

 

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.

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:

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.