About the Recipe
Use our Challah Mix to make the most amazing braided gluten free challah!
1 Bag Challah Mix
1 Egg (plus 1 for egg washing)
1 Egg Yolk
60 ml Olive Oil
150 ml Water
Pour Challah Mix into a large mixing bowl.
With the paddle attachment on medium speed, slowly add water and oil. Add egg and egg yolk and beat until combined, about 1 min.
Switch to dough hook attachment if you have one (otherwise keep the paddle attachment) mix on medium speed for 5 min, periodically scraping down the sides of the bowl.
Scrape the contents of the mixing bowl into the centre of the bowl, cover the bowl with saran wrap and refrigerate for 4 hours (or up to 3 days).
BRAIDING & BAKING
Dump refrigerated dough onto a clean lightly floured surface and divide the dough into 6 even balls (or 4 balls, or how ever many you'd like!).
Roll out the dough balls into long ropes with tapered ends -- this will help you seal the ends of the challah.
Braid the challah.
I like watching tutorials on YouTube on how to properly braid a challah, my favourite is this one here.
Once the braid is finished, pinch the ends together and tuck them under the ends challah.
Place braided challah into an oiled and parchmented 9"x5" loaf pan. The loaf pan creates a barrier around the challah forcing it to rise up instead of out, if you choose not to use the loaf pan, you will end up with a slightly wider and lower bread but the challah will taste just as delicious!
Brush the top of the challah with egg wash -- Cover the challah with a clean towel and let it rise for 30-45 min.
Egg wash the challah again and add any toppings you'd like, and bake at 325 for ~40 min.
Allow the challah to fully cool before cutting!