Challah bread is a delicious, nut-free and lactose-free Arabic bread made from all-purpose flour, vegetable oil and eggs. Perfect for baking!
Special diets: Vegetarian | nuts-free | lactose-free |
️Allergens: not vegan | soy | gluten | eggs |
⏱ 42 mins of preparation time for 82 mins of total time – easy
🍽 8 servings – 410 kcal per serving
|
Serving
105g |
Fat
16g |
Sat. fat
2g |
Sodium
28mg |
|
Carbs
56g |
Fibers
1g |
Sugars
8g |
Proteins
9g |
INGREDIENTS
- 4½ tbsp granulated sugar
- 3 tsp yeast
- 4 cups all-purpose flour
- ½ cup vegetable oil
- 3 eggs
- ½ tsp sesame seeds
TOOLS
- 1 loaf tin
- 1 brush
- 1 slotted spoon
- 1 oven
- 1 cling film
- 3 bowls
- 1 whisk
- 1 kettle
- 1 tea towel
STEPS
Preheat the oven to 375°F for 12-15 minutes.
Heat 8 cups of water in a kettle.
Crack one egg into a slotted spoon.
Transfer egg yolks to a bowl and whisk to get egg wash.
Combine all-purpose flour, half a tbsp of granulated sugar, half a cup of warm water, and yeast. Whisk everything together to get a wet mixture.
Wait for 10 minutes.
Crack 2 eggs into the wet mixture. Add 0.35 cup of vegetable oil, and 4 tbsp of granulated sugar to the bowl. Mix everything together to get a dough.
Grease 1 tbsp of vegetable oil in a bowl. Transfer the dough to the bowl and cover with cling film. Set the dough aside for 20 minutes, then remove cling film.
Divide dough into three equal balls. Roll out dough balls into three long strands, then braid long strands to get a dough braid.
Grease a loaf tin with 1 tbsp of vegetable oil. Put braid dough in the tin and cover with a tea towel.
Allow the dough to sit for 15 minutes.
Remove the tea towel from the loaf tin.
Dip the brush in the egg wash mixture and brush the loaf bread, then sprinkle with sesame seeds.
Put the loaf tin in the oven and bake for 30 minutes.
Take out challah bread from the oven.
It’s ready to be served !
