Challah Bread - No Eggs and Delicious!<< Challah Bread is a unique bread recipe created by Bat Sheva Schondorf, a former Montrealer living in Jerusalem. Please note that this recipe is eggless and makes four large loaves, enough for a few Shabbat dinners. It is also worth noting that aside from the yeast, the other amounts listed below may require a bit more or less, depending on the texture of the dough and moisture that surrounds it. The recipe can be cut in half to yield two loaves. Ingredients for Challah:
Once dough is formed, place on lightly floured surface and knead until it is smooth and elastic. Divide dough into two parts and and form large balls. Place into large oiled bowls. Cover each bowl with a damp towel and place in a warm spot, away from drafts, to allow dough to rise until doubled in size. Uncover and punch down. If you have time, let the dough rise once again for 45 minutes and if not, shape the bread at this point. Divide the dough into as many portions as you need - this recipe makes 4 sizeable challahs or many rolls. Braid dough into challahs or shape into rolls or do both. Cover each prepared challah and/or rolls with a damp dishtowel and let rise until doubled in size. Uncover and brush with egg whites and sprinkle with sesame or poppy seeds. Heat oven to 350 degrees and bake challahs for 30-40 minutes. Extra challah can be frozen for the next Shabbat. Thank you to Peggy.
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