Are you looking for a delicious and fluffy oil-free challah recipe? Look no further! This article provides the perfect guide to creating a tasty challah without using any oil. Whether you're vegan, allergic to oil, or just looking for a healthier option, this recipe is sure to satisfy your cravings. With simple ingredients and easy-to-follow instructions, you'll be able to enjoy a delicious, homemade challah that's both flavorful and nutritious.
Let's cook with our recipes!
OLIVE OIL CHALLAH
Made with extra-virgin olive oil, this challah is especially rich and complex tasting. A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice. (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth. It's best to squeeze the oranges yourself.) If you'd prefer a more classic challah, substitute a neutral oil such as safflower or grapeseed for the olive oil and leave out the zest. This recipe makes one large loaf (about 1 pound). Feel free to double it if you're feeding a crowd or if you'd like to toss one loaf into the freezer, where it will keep well for up to 3 months.
Provided by Melissa Clark
Categories breads, side dish
Time 3h40m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer, combine orange juice and 1 tablespoon water. Sprinkle yeast over top and let sit until frothy, about 5 minutes.
- Add oil, 2 eggs, 1 yolk, the sugar, the salt and the zest, if using, and beat with a dough hook until just combined. Add in flour, 1 cup/125 grams at a time, until dough comes together into a sticky mass. You may or may not use all of the flour, so at the end, add it gradually. The dough should come away from the sides of the bowl but not be at all stiff. You're looking for a slightly sticky, soft dough.
- Transfer dough to floured work surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl and turn the dough over. Cover bowl with a clean dish towel and let rise in a draft-free place until doubled, about 1 1/2 to 3 hours, depending on the temperature in your kitchen. (It may take longer in colder kitchens.) Press down dough to expel all the air, cover bowl, and let rise for another 45 minutes.
- In a small bowl, make egg wash by combining the remaining 1 egg with 1 teaspoon water. To make a classic braided challah, cut dough into three equal pieces and roll them each into ropes 12 inches long. Or, to make a braided round loaf, cut dough into six equal pieces and roll them each into thinner ropes 12 inches long.
- Braid the challah: If you are making a classic challah with three ropes, just braid them into a loaf, tucking the edges under. To braid it into a round loaf, first lay three ropes parallel to one another on the work surface, leaving 1 inch between them. Take one of the remaining ropes and hold it perpendicular to the three ropes, across the center. Weave that rope through the three ropes, as if you were creating a lattice for a pie; leave the edges free. Repeat with remaining two ropes. The resulting shape should look somewhat like a pound or number sign, but with a woven center. Then, starting from the ends of the three ropes closest to you, braid the loose edges of the ropes and pinch the ends together. Repeat with the remaining ends of the ropes; you should end up with a lattice in the middle with 4 braids radiating out from it. Tuck the braids underneath the lattice to create a round loaf, place on a small rimmed baking sheet, then brush with egg wash. Let rise uncovered for 45 minutes.
- Meanwhile, heat oven to 375 degrees with a rack in the middle. Gently brush a second coat of egg wash on the dough, then bake for 25 to 35 minutes, until challah is a deep rich brown and the bottom sounds hollow when tapped. (When it starts smelling like freshly baked bread, start checking.) Cool on a wire rack before serving.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 177 milligrams, Sugar 5 grams, TransFat 0 grams
OIL FREE CHALLAH
Here's another challah recipe for those who want to eat a little healthier. If you have a larger bread machine, you can easily make a double recipe. Prep time includes bread machine time and rising time.
Provided by SJG3483
Categories Yeast Breads
Time 3h25m
Yield 2 loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Put ingredients in the bread maker in the order suggested by the manufacturer (usually wet ingredients and salt, followed by dry ingredients, and then yest) Run the dough cycle on the bread machine.
- Grease and flour a round cake pan.
- Lay the dough out on a floured surface and cover hands in flour.
- Grab pieces of dough, make them into balls, and arrange the balls in the pan, putting more flour on your hands as needed.
- Allow the dough to rise in a warm place until it double in size, about an hour.
- If you brush the bread with the egg mixture before baking, it will have a glossy surface.
- Bake at 375 for about 25 minutes or until golden brown.
Tips for Making Oil-Free Challah:
- Use a kitchen scale to measure your ingredients. This will ensure accuracy and consistency in your baking.
- Make sure your yeast is active. If you're using instant yeast, you can simply add it to the dry ingredients. If you're using active dry yeast, you'll need to proof it in warm water before adding it to the dough.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the dough, which will give your challah a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide gas, which will cause the dough to rise.
- Braid the dough into a challah shape. You can use a traditional three-strand braid or get creative with different shapes.
- Bake the challah in a preheated oven until it is golden brown. The baking time will vary depending on the size and shape of your challah.
Conclusion:
Making oil-free challah is a simple and rewarding process. By following these tips, you can create a delicious and beautiful challah that is perfect for any occasion. Whether you're a seasoned baker or a beginner, I encourage you to give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #cuisine #preparation #occasion #healthy #breads #jewish-ashkenazi #bread-machine #european #holiday-event #low-fat #dietary #low-saturated-fat #rosh-hashana #yeast #low-in-something #equipment #small-appliance #4-hours-or-less
You'll also love