Dairy-Free Challah Bread

Experience the rich tradition of challah bread in a dairy-free twist with this irresistibly soft and slightly sweet loaf. Our Dairy-Free Challah Bread recipe is perfect for those seeking a pareve option without compromising on flavor or texture. This classic braided bread features simple pantry staples like all-purpose flour, sugar, and vegetable oil, combined with a touch of artistry in its beautifully braided design. The dough is enriched with eggs for a tender crumb and brushed with a glossy egg wash, with an optional sprinkle of poppy or sesame seeds for added flair. With its golden crust and pillowy interior, this dairy-free challah is ideal for Shabbat, holidays, or any occasion that calls for warm, homemade bread. Serve it alongside soups, dips, or simply enjoy it on its own—this recipe promises to impress!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 4.5 cups All-purpose flour
• 2.25 teaspoons Active dry yeast
• 0.5 cup Granulated sugar
• 1.5 cups Warm water (110°F)
• 1 teaspoon Salt
• 0.25 cup Vegetable oil
• 3 large Eggs
• 1 large Egg yolk
• 1 tablespoon Water (for egg wash)
• 2 tablespoons Optional: Poppy seeds or sesame seeds for topping

Directions

Step 1

In a small bowl, dissolve the active dry yeast and 1 tablespoon of the sugar in warm water. Let it sit for about 5-10 minutes until it becomes foamy.

Step 2

In a large mixing bowl, combine the flour, remaining sugar, and salt.

Step 3

In a separate bowl, whisk together the vegetable oil, 2 large eggs, and the yeast mixture.

Step 4

Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix until a rough dough forms.

Step 5

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and springy.

Step 6

Place the kneaded dough into a lightly oiled bowl, turning it so that all sides are coated. Cover with a damp cloth and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.

Step 7

Punch down the dough and turn it onto a floured surface. Divide the dough into three equal pieces. Roll each piece into long strands.

Step 8

Braid the three strands together, pinching the ends to seal, and tuck them under the loaf.

Step 9

Place the braided loaf on a parchment-lined baking sheet. Cover again with a damp cloth and let rise for 30-45 minutes, until puffy.

Step 10

Preheat the oven to 375°F (190°C).

Step 11

In a small bowl, whisk together the egg yolk and water to make the egg wash. Brush the loaf with the egg wash, being sure to get into the crevices. Sprinkle with poppy seeds or sesame seeds, if desired.

Step 12

Bake in the preheated oven for 25-30 minutes, or until the challah is a deep golden brown and sounds hollow when tapped on the bottom.

Step 13

Allow the bread to cool on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(1268.1g)

Amount per serving	% Daily Value*
Calories	3173.7

Total Fat 83.6g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 33.6g
Cholesterol 742.5mg	0%
Sodium 2597.5mg	0%
Total Carbohydrate 521.2g	0%
Dietary Fiber 19.1g	0%
Total Sugars 102.8g
Protein 83.1g	0%

Vitamin D 141.2IU	0%
Calcium 419.4mg	0%
Iron 30.0mg	0%
Potassium 1064.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.7%

Protein: 10.5%

Carbs: 65.8%