Challah Bread with Artisan Flour
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Gluten-Free Soy-Free Nut-Free Corn-Free

Gluten-free challah!

Ingredients
      Dough
    • 5 cups (+ more as needed) Artisan Flour Blend
    • 1 cup tepid water (80 to 90°)
    • 5 tsp active dry yeast
    • 2 cups milk-scalded
    • 1/3 cup sugar
    • 1/2 cup butter—room temperature
    • 1 TBSP honey
    • 2-1/2 tsp salt
    • 4 lg eggs
    • 2 TBSP melted butter
      Glaze
    • 1 lg egg
    • 1 egg yolk
    • 1 TBSP cream, milk or cold water
    • salt—coarse
    • sesame seeds—optional
Directions

    Scald milk, add butter, sugar, salt and honey. Stir to dissolve and cool to 110°. Add yeast to warm water with a pinch of sugar. Whisk and let sit until foamy, about 5 minutes.

    Combine milk mixture, yeast and eggs in bowl of stand mixer, mix slightly. Add 5 cups of flour and beat on low for a couple of minutes, until dough starts to come together. Add a little more flour if necessary for a soft dough that comes away from the sides.

    Form into a ball, butter the top and place into a buttered bowl, covered with plastic wrap to rise. Place in a warm spot away from drafts, until doubled, about one to one and half hours. Deflate, butter top again, cover and let rise again to almost double, about 45 minutes to an hour.

    Divide dough into 3 equal parts. Lightly flour parchment, using your fingers, palms and the parchment, roll the pieces into 16" long lengths, wider in the middle and tapered at the ends. After the ropes are made, using a new piece of parchment the size of your pan, place the lengths side by side. Starting in the middle, braid one half the loaf, turn around, starting in the middle again, braid the second half. Pinch ends and tuck under.

    Cover loosely with plastic and let rise for about 40 minutes until soft and puffy, almost doubled. Preheat oven to 375°. Brush very lightly with glaze (the dough is very tender and will deflate if treated roughly). Sprinkle with coarse salt and sesame seeds, bake for 20 minutes, if dough has risen up from inside, add more glaze and return to oven for 15 to 20 more minutes, until golden, light and hollow sounding when thumped on the bottom, for a total cooking time of 35 to 40 minutes.

    Chef's Note:

    Oil your hands before rolling out the ropes. If the dough seems too sticky, sprinkle some extra flour on the parchment and work in a little more flour before forming the ropes.

    *To make challah using our Bread Mix, see our other Challah Bread Recipe.

    Recipe adapted from Baking With Julia

    © Pamela's Products, Inc.

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6 Item(s)

rose saad 03/86/2018 03/28/2018
Has anyone made this using a bread machine?
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Dena Newman 02/32/2018 02/02/2018
Has anyone tried this with a silicone challah mold
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Sue 04/111/2016 04/21/2016
Am excited to make this recipe work... It definitely rose as indicated in recipe...the taste is good...the texture could be more challah like... I added a whole cup of extra flour which under most gluten free circumstances would not be good... The loaf did spread out on the baking sheet rather than up. I will try again without braiding and settle for a regular loaf shape...using parchment collar is good idea.. However... Any ideas to adjust recipe to restore the braided official challah shape ...
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laurent 10/303/2015 10/31/2015
There is a problem with the recipe. The dough is too sticky . I add a lot of flour !
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I Randi 09/257/2015 09/15/2015
I found this to be very sticky, even after adding more flour. I could not braid. It did double in size but it spread on the baking sheet more than it rose taller. The flavor was good and my guests liked it. I would try again but try making a parchment collar to force it to rise up rather than spread. I was disappointed that one bag of artisan flour did not have enough flour to make this recipe. It would have been nice to have a recipe that only used one bag.
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Andrea 04/116/2015 04/27/2015
Great bread! Too soft to braid. I had to substitute almond milk, which may make the difference. Also used olive oil as I needed an Italian flair. This bread was a real hit with my guests, good texture and great flavor. Next time, I will spread like focaccia and forget the braid. Worth the struggle with the soft dough!
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