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
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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
1 of
9
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!
2018-06-16T19:04:04ZHelpful (56)
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.
2018-07-07T02:36:53ZHelpful (22)
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.
2018-06-15T17:53:21ZHelpful (20)
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.
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