Sugar-Free Challah Bread
Delightfully soft and subtly sweet, this sugar-free challah bread is a wholesome twist on the traditional braided loaf. Sweetened naturally with honey, this recipe is perfect for those seeking a refined sugar-free alternative without compromising on flavor or texture. The pillowy dough is enriched with olive oil and eggs, resulting in a rich, tender crumb, while a glossy egg wash and a sprinkle of sesame or poppy seeds lend it an irresistible finish. With just 20 minutes of prep time and a straightforward braiding technique, this recipe is as approachable as it is delicious. Whether served at a festive dinner, for Shabbat, or as a beautiful homemade centerpiece, this sugar-free challah bread is sure to impress.
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Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Honey
- 0.25 cup Olive oil
- 3 Large eggs
- 1 teaspoon Salt
- 4 cups All-purpose flour
- 2 tablespoons Poppy seeds or sesame seeds
Directions
Step 1
In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
Step 2
Add the honey, olive oil, 2 eggs, and salt to the yeast mixture. Mix well until all ingredients are combined.
Step 3
Gradually incorporate the all-purpose flour, one cup at a time, mixing thoroughly after each addition. Continue mixing until a sticky dough begins to form.
Step 4
Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
Step 5
Place the kneaded dough in a lightly oiled bowl, covering it with a damp cloth. Allow the dough to rise in a warm area for 1 to 1.5 hours or until it has doubled in size.
Step 6
After the dough has risen, punch it down gently to release excess air. Divide the dough into 3 equal pieces if you are making a single loaf or 6 if making two smaller loaves.
Step 7
Roll each piece into long ropes of equal length, then braid them together. Pinch the ends to seal and tuck underneath.
Step 8
Transfer the braided loaf onto a baking sheet lined with parchment paper. Cover it again with a cloth and let it rise for another 30 minutes.
Step 9
Preheat the oven to 350°F (175°C).
Step 10
In a small bowl, beat the remaining egg and brush it over the surface of the loaf for a glossy finish.
Step 11
Sprinkle poppy seeds or sesame seeds over the top of the loaf.
Step 12
Bake in the preheated oven for 25-30 minutes or until the challah is golden brown and sounds hollow when tapped on the bottom.
Step 13
Remove from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1015.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2753.5 |
| Total Fat 83.1g | 0% |
| Saturated Fat 14.7g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 558mg | 0% |
| Sodium 2590.1mg | 0% |
| Total Carbohydrate 426.0g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 50.6g | |
| Protein 73.7g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 399.2mg | 0% |
| Iron 27.8mg | 0% |
| Potassium 1018.4mg | 0% |
Source of Calories