Low Fat Challah Bread
Indulge in the soft, pillowy texture of homemade *Low Fat Challah Bread*, a lighter twist on the classic braided loaf. This recipe preserves the rich, golden beauty of traditional challah while swapping in egg whites and just a touch of canola oil to keep it deliciously low in fat. Perfect for weekend brunches, family dinners, or even as the base for French toast, this bread is as versatile as it is flavorful. With just a handful of pantry staples like all-purpose flour, active dry yeast, and a sprinkle of poppy or sesame seeds for a finishing touch, this braided masterpiece is surprisingly easy to make. Whether you’re a seasoned baker or a newbie, the step-by-step instructions ensure your challah turns out beautifully golden and perfectly soft every time. Plus, at only 2 tablespoons of oil, it’s a healthier option you’ll feel good about sharing!
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Ingredients
- 4 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 cup warm water
- 0.33 cup sugar
- 3 large egg whites
- 2 tablespoons canola oil
- 1.5 teaspoons salt
- 1 large egg yolk
- 1 tablespoon water (for egg wash)
- 1 tablespoon poppy seeds or sesame seeds
Directions
Step 1
In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water. Let it sit until frothy, about 5-10 minutes.
Step 2
In a large mixing bowl, combine the flour, remaining sugar, salt, egg whites, canola oil, and the yeast mixture.
Step 3
Mix the ingredients together until a soft dough forms. You may use a stand mixer with a dough hook for this step at a low speed for about 8-10 minutes, or knead by hand for approximately 10 minutes, until smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, turning to coat thoroughly. Cover the bowl with a clean cloth and let the dough rise in a warm place until doubled in size, about 1-1.5 hours.
Step 5
After the dough has risen, punch it down gently to remove excess air. Turn the dough onto a lightly floured surface and divide it into three equal pieces.
Step 6
Roll each piece into a long rope, about 12 inches in length. Line up the ropes and pinch them together at one end.
Step 7
Braid the ropes by crossing the right rope over the center, then the left rope over the new center, and continue this pattern until the end of the dough is reached. Pinch the ropes together at the other end to seal.
Step 8
Transfer the braided dough onto a lightly greased or parchment-lined baking sheet.
Step 9
In a small bowl, whisk together the egg yolk and tablespoon of water to make an egg wash.
Step 10
Brush the egg wash over the entire surface of the braided dough. Sprinkle the top with poppy or sesame seeds as desired.
Step 11
Preheat the oven to 375°F (190°C). Let the dough rise uncovered in a warm area while the oven heats, about 20 minutes or until slightly puffed.
Step 12
Bake the challah in the preheated oven for 25-30 minutes until golden brown and sounds hollow when tapped on the bottom.
Step 13
Remove from the oven and let cool on a wire rack before serving.
Nutrition Facts
| Serving size | (969.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2436.2 |
| Total Fat 41.2g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 7.1g | |
| Cholesterol 184.5mg | 0% |
| Sodium 3726.9mg | 0% |
| Total Carbohydrate 440.1g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 68.5g | |
| Protein 67.1g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 219.0mg | 0% |
| Iron 24.0mg | 0% |
| Potassium 899.6mg | 0% |
Source of Calories