Inspired by challahhub.com
Ingredients
for 6 servings
-
1.25 oz yeast (7 g) -
½ cup granulated sugar, plus 1 pinch granulated sugar, divided (110 g) -
1 cup warm water, plus 3 tablespoons warm water, divided (245 mL) -
6 tablespoons coconut oil, melted, divided, plus more for greasing bowl -
2 teaspoons baking powder -
3 cups all-purpose flour, plus more as needed (375 g) -
1 ½ teaspoons salt
Nutrition Info
Shop ingredients with-
Calories
443
-
Fat
14g
-
Carbs
68g
-
Fiber
3g
-
Sugar
12g
-
Protein
9g
Estimated values based on one serving size.
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Preparation
- In a medium bowl, combine the yeast and a pinch of sugar. Pour 1 cup (240 ml) of warm water over the yeast mixture while turning the bowl so it stirs itself. Rest for 5 minutes, or until the yeast has bloomed and is bubbly, then add 2 tablespoons of melted coconut oil.
- In a separate medium bowl, mix 3 tablespoons of melted coconut oil, the remaining 3 tablespoons of warm water, and the baking powder.
- In a large bowl, whisk together 3 cups (385 g) of flour, the table salt, and remaining ½ cup (110 g) of granulated sugar. While stirring, add the coconut oil and yeast mixtures to the dry ingredients and combine with a spoon. Once the dough is smooth, gradually add up to 1 cup (125 g) of flour and incorporate by kneading the dough with your hands (you may not need all of the flour).
- Knead until the dough isn’t sticking to the sides of the bowl, then transfer to a large bowl greased with coconut oil. Cover with a damp towel and let rest on the counter for 2 hours, or until the dough has doubled in size.
- Punch down the dough and turn out onto a floured workspace. Knead gently to get out any large air bubbles, and form into a log shape. Depending on the braid you are planning to do, cut the dough into the appropriate amount of even pieces.
- Braid into desired shape (braiding options below) and transfer to a baking sheet lined with parchment paper. Cover with a damp towel and let rise again for 1 hour.
- Preheat the oven to 325˚F (165˚C).
- Lightly brush the challah with melted coconut oil for a nice shine and bake for 25-30 minutes, brushing with more coconut oil halfway through, until golden brown. To check for doneness try knocking on the bottom of the bread. If it sounds hollow, it’s done!
- Cool completely on a wire rack before slicing.
- Enjoy!
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Tips
-
Patrice Morris
I made it and took a nap while it cooled and my kids devoured it! This picture is what I woke up to. I’ve since made it every week. No tips, just follow the recipe!
2018-06-16T19:04:04Z Helpful (73) -
gracegayle
This was my first time ever making bread and I’m so happy with how this turned out. Sooo good. I cut the recipe in half but the bread was still pretty big. I’ll definitely make it again soon.
2018-07-07T02:36:53Z Helpful (34) -
cardinalfire
I’m not very good at braiding challah but it turned out amazing! It was very soft and delicious and I would absolutely make it again. I gave one of the loafs to a friend and she devoured it.
2018-06-15T17:53:21Z Helpful (24) -
miatortilla15
This is the best bread ever!!! I made it, and although it took a while, it was well worth the wait!! Instead of 30 minutes, I put it in for 40 minutes, and it cooked perfectly. I didn’t let it cool all the way, and it was really warm and yummy. I definitely recommend making this! I will 100% make it again.
2018-06-30T02:39:13Z Helpful (18)
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