We’ve always been captivated by the warm, braided charm of Challah bread, a cherished staple in Jewish traditions that brings families together during holidays and Shabbat. Originating from Eastern Europe, this loaf symbolizes abundance and community, yet our Water Challah recipe offers a modern twist with simple ingredients.
In this version, we swap out eggs for water to create a lighter, equally fluffy bread that’s perfect for vegans or anyone watching their diet. Join us as we bake up this delightful treat that’s as easy as it is irresistible.
Ingredients
In our Water Challah recipe, we focus on simple, plant-based ingredients that deliver a light and airy texture while honoring traditional flavors. This vegan adaptation uses Water Challah as the star, replacing eggs to create a bread that’s perfect for holidays, Shabbat, or everyday enjoyment.
Below, we list the ingredients in the order they’re typically used during preparation, with specific measurements and prep notes for accuracy and ease.
- Warm water: 1 cup (about 110°F), used to activate the yeast and ensure a soft dough
- Active dry yeast: 2 1/4 teaspoons, proofed in the warm water for optimal rising
- Granulated sugar: 1/4 cup, added to feed the yeast and add a subtle sweetness
- All-purpose flour: 4 cups, sifted for a smooth texture and measured by spooning into the cup then leveling
- Salt: 1 teaspoon, incorporated to enhance flavor and control yeast activity
- Vegetable oil: 1/4 cup, for binding and adding moisture to the dough
For an optional topping to boost visual appeal and crunch:
- Sesame seeds or poppy seeds: 1 tablespoon, sprinkled on before baking to add a nutty finish
This combination yields approximately 1 loaf, serving 8–10 people based on standard slice sizes. For nutritional breakdown, refer to the table below:
| Nutrient | Per Serving (1 slice, approx. 1/10 loaf) | % Daily Value* |
|---|---|---|
| Calories | 180 | 9% |
| Total Fat | 5g | 6% |
| Carbohydrates | 30g | 11% |
| Protein | 4g | 8% |
| Sodium | 150mg | 7% |
*Percent Daily Values are based on a 2,000-calorie diet. Values are estimates and may vary based on specific brands used.
Tools and Equipment
To bring our Water Challah recipe to life seamlessly, we rely on a few essential tools and equipment that make the baking process straightforward and efficient. Building on our ingredient list, having the right items on hand ensures that mixing, kneading, and baking go smoothly, allowing us to create a light, fluffy loaf perfect for family gatherings or everyday enjoyment.
Essential Tools for Preparation
We recommend gathering these key items before starting. This setup helps us achieve the ideal texture and rise in our Water Challah:
- Large mixing bowl: For combining ingredients and kneading the dough; opt for a glass or stainless steel bowl that holds at least 4 quarts to give the dough room to expand.
- Measuring cups and spoons: Accurate measurements are crucial; use a set of dry measuring cups (1 cup, ½ cup, etc.) and spoons for ingredients like water, sugar, and oil.
- Digital kitchen scale: Ideal for precise flour measurement; it prevents over-flouring, which can affect the bread’s lightness—weighing ingredients ensures consistency in our vegan-friendly recipe.
- Whisk or wooden spoon: A sturdy whisk for dissolving yeast in warm water, or a wooden spoon for initial mixing; if you have a stand mixer with a dough hook, that’s even better for effortless kneading.
- Clean kitchen towel or plastic wrap: To cover the dough during rising; this keeps it moist and allows for proper proofing, enhancing the bread’s soft interior.
Baking Essentials
Once the dough is ready, these tools help us shape and bake our Water Challah to golden perfection:
- Baking sheet or loaf pan: A standard 9×5-inch loaf pan works well for a structured shape, or a rimmed baking sheet lined with parchment paper for a traditional braided form.
- Parchment paper: Prevents sticking and makes cleanup easy; we suggest non-stick varieties for even baking.
- Pastry brush: For applying vegetable oil or optional toppings like sesame seeds; this ensures an even, shiny crust.
- Oven thermometer: Guarantees the oven is at the precise 375°F needed for baking; many home ovens run hot or cool, so this tool helps us nail the perfect bake every time.
By preparing these tools in advance, we streamline the process and focus on the joy of baking our delicious Water Challah. This setup supports both beginners and seasoned bakers in creating a symbolic, community-inspired bread with minimal hassle.
Instructions
We walk you through baking our Water Challah with clear, step-by-step guidance to achieve a light, golden loaf that embodies tradition and ease. Let’s transform simple ingredients into a delicious, vegan-friendly bread perfect for any gathering.
Prepare the Dough
Start by activating the yeast in a large mixing bowl. We combine 1 cup of warm water (around 110°F) with 2 ¼ teaspoons of active dry yeast and 2 tablespoons of granulated sugar, stirring gently until the yeast dissolves and the mixture becomes frothy—about 5–10 minutes. This step ensures our Water Challah dough rises perfectly.
Next, we add 4 cups of all-purpose flour, 1 ½ teaspoons of salt, and 2 tablespoons of vegetable oil to the bowl. Using a wooden spoon or whisk, mix everything together until a shaggy dough forms. Tip: If the dough feels too sticky, add flour 1 tablespoon at a time.
Turn the dough onto a lightly floured surface and knead vigorously for 8–10 minutes. We work it until it’s smooth, elastic, and springs back when pressed—this tactile feedback means the gluten is developing, giving our Water Challah its signature airy texture.
First Rise
Once the dough is prepared, we place it in a lightly oiled large mixing bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1–1.5 hours, or until it doubles in size.
During this rise, the dough will become puffy and fragrant with a subtle yeasty aroma, signaling that the yeast is working its magic. Pro tip: For faster rising in cooler kitchens, we preheat the oven to its lowest setting for a few minutes, then turn it off and place the bowl inside.
Shape the Challah
After the first rise, we punch down the dough gently to release air bubbles, then transfer it to a floured surface. Divide the dough into 3 equal portions for a classic braid—use a digital kitchen scale for precision if available.
Roll each portion into a long rope about 12–15 inches long. Emphasize even thickness for a professional look. Arrange the ropes side by side and braid them together, starting from the middle and working outward, then pinch the ends to seal. Place the shaped loaf on a parchment-lined baking sheet, and if desired, brush with a little water and sprinkle on optional toppings like sesame or poppy seeds for added crunch and flavor.
Second Rise
We cover the shaped Challah loosely with a kitchen towel and let it rise again for 30–45 minutes, or until it’s noticeably puffed and about 1.5 times its original size. This second rise enhances the bread’s soft interior and creates those irresistible air pockets.
Keep an eye on it—the dough should feel light and jiggly when gently pressed, building anticipation for the fresh, warm aroma that will soon fill your kitchen.
Bake
Preheat your oven to 375°F for even baking. Before placing the Challah in the oven, we brush the top with a mixture of 1 tablespoon of water and 1 tablespoon of vegetable oil for a shiny, golden crust.
Bake the loaf on the middle rack for 25–30 minutes, or until it’s deep golden brown and sounds hollow when tapped on the bottom. Rotate the baking sheet halfway through for uniform results. Once done, remove from the oven and let it cool on a wire rack for at least 15 minutes—the crust will crisp up while the inside stays soft and flavorful, making our Water Challah ready to slice and enjoy.
Make-Ahead Instructions
One of the beauties of our Water Challah recipe is its flexibility for busy schedules. We can prepare the dough in advance to save time on baking day, ensuring fresh, warm bread without the rush. This approach maintains the bread’s light texture and symbolic essence while making it accessible for family gatherings or weekly traditions.
Preparing the Dough Ahead
To make the dough ahead, we follow the initial steps from our recipe up to the first rise. Here’s how:
- Activate the yeast and mix the dough as outlined in the main instructions, combining warm water, active dry yeast, granulated sugar, all-purpose flour, salt, and vegetable oil until a smooth dough forms.
- Let it rise once in a covered bowl at room temperature until it doubles in size (typically 1–2 hours).
- Punch down and refrigerate the dough: Gently deflate it with your hands, shape it into a ball, and transfer it to an oiled bowl. Cover tightly with plastic wrap or a lid, then place in the refrigerator for up to 24 hours. This slow, cold rise enhances the flavor, giving our Water Challah a deeper, more nuanced taste.
Shaping and Second Rise in Advance
If we want to go further, we can shape the loaf ahead and handle the second rise later:
- Remove the chilled dough from the refrigerator and let it sit at room temperature for about 30 minutes to soften slightly.
- Shape the braid on a lightly floured surface, dividing the dough into three equal strands and braiding them as described in the original steps.
- Place the shaped loaf on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for up to 12 hours. This step keeps the structure intact while allowing flavors to develop.
Baking from Make-Ahead Prep
When we’re ready to bake:
- Take the shaped loaf out of the refrigerator and let it complete its second rise at room temperature for 1–2 hours, or until it puffs up noticeably.
- Preheat the oven to 375°F (190°C), brush the loaf with a mixture of water and a touch of oil for a shiny, golden crust, and bake as per the main instructions until it’s golden brown and sounds hollow when tapped.
For optimal storage of baked Water Challah, we recommend the following guidelines. Use this table to reference key details based on our testing:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Room Temperature | Up to 2 days | Store in a breathable bag to maintain a crispy crust and soft interior; avoid direct sunlight. |
| Refrigerator | Up to 5 days | Wrap tightly in plastic or foil to prevent drying; reheat in a 350°F oven for 10 minutes to refresh. |
| Freezer | Up to 3 months | Cool completely, then wrap in double layers of plastic and foil; thaw overnight in the refrigerator and warm before serving for that fresh-baked aroma. |
By planning ahead with these steps, we ensure our Water Challah remains a delightful, community-focused staple that’s easy to incorporate into any occasion.
Conclusion
We’ve loved sharing this Water Challah recipe as a fresh take on a timeless tradition. It’s perfect for bringing people together, whether you’re vegan or just seeking a lighter option. Baking it lets us celebrate community and abundance in our kitchens. Give it a try—it’s simple and rewarding, and we’ll bet it’ll become a staple at your gatherings.
Frequently Asked Questions
What is Challah bread?
Challah is a traditional Jewish bread symbolizing abundance and community, often braided and enjoyed during Shabbat and holidays. It originated in Eastern Europe and plays a key role in family gatherings, representing unity and blessings.
What is Water Challah?
Water Challah is a modern, vegan twist on traditional Challah, replacing eggs with water for a lighter, plant-based version. It’s ideal for those watching their diet or following vegan lifestyles while maintaining the bread’s soft texture and cultural significance.
How is Water Challah different from traditional Challah?
Traditional Challah uses eggs for richness and color, while Water Challah substitutes water, making it lighter, vegan-friendly, and suitable for dietary preferences. Both share a braided shape and symbolism, but Water Challah has a simpler, fluffier texture.
What ingredients are needed for Water Challah?
You’ll need warm water, active dry yeast, granulated sugar, all-purpose flour, salt, and vegetable oil. Optional toppings like sesame or poppy seeds add flavor. This simple, plant-based list yields one loaf serving 8–10 people.
What tools are required to make Water Challah?
Essential tools include a large mixing bowl, measuring cups and spoons, a digital kitchen scale, and a baking sheet or loaf pan. These items help streamline the process, making it easy for beginners to create this delightful bread.
How do I make Water Challah step by step?
Start by activating yeast in warm water and sugar, then mix in flour, salt, and oil to form dough. Let it rise until doubled, shape into a braid, allow a second rise, brush with oil, and bake at 350°F until golden brown. Cool on a rack for a perfect crust.
Can I make Water Challah ahead of time?
Yes, prepare the dough in advance by activating yeast, letting it rise, and refrigerating it for up to 24 hours to enhance flavor. You can also shape the loaf ahead and store it in the fridge, then proceed with the second rise and baking when ready.
How should I store baked Water Challah?
Store cooled Water Challah in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week to keep it fresh. For longer storage, freeze slices wrapped in plastic for up to 3 months, then thaw and reheat as needed.
Is Water Challah suitable for vegans?
Yes, Water Challah is completely vegan since it uses no animal products, relying on water instead of eggs. It’s a great option for vegans or those seeking lighter alternatives without sacrificing the traditional taste and texture.
What are the nutritional benefits of Water Challah?
Per serving, Water Challah offers about 150-200 calories, with carbs from flour, minimal fats from oil, and no cholesterol due to its vegan formula. It’s a source of energy from simple ingredients, making it a wholesome choice for family meals.