GARLIC ONION CHALLAH

Challah is a Jewish bread made weekly for the Shabbat dinner table. The following recipe generates 10 strands, enough for 2 main loaves and 2 smalls (minimum for Sephardic minhag).

MAKING THE DOUGH

1. Whisk the warm almond milk and sugar on 4/9 heat until 105-110 °F 🥛🍬
2. Dump into large bowl and sprinkle the yeast on top. Let it bloom 10 mins 🦠
3. Reusing step 1’s pot without cleaning, warm the sunflower oil on 4/9 heat to 90-105 °F 🌻
4. Turn off the burner and move the pot to a cool surface.
5. Whisk in the garlic powder until fully dissolved. Let it bloom for 5 mins 🧄
6. Whisk in the onion powder until fully dissolved. Let it bloom for 5 mins 🧅
7. Add the allulose powder and sea salt 🍬🧂
8. Gently pour the pot into the bowl once it’s 105-110 °F.
9. Add the liquid egg replacer 🥚
10. Add the rest of the onion and garlic powder 🧄🧅
11. Whisk it all together, adding the flour in slowly 🍞
12. Kneed the dough for 10 mins by hand.
13. Cover the bowl with a wet towel.
14. Proof for 2-3 hours at 95 °F.
15. Remove the dough and braid into loaves on a clean surface.

CHALLAH BRAIDING TIPS

You can divide the dough up however you like, braiding into arbitrary patterns. A few tips:

• Letting a braid sit for a bit makes it easier to deform. Hence, it’s best to lengthen many strands at once, making each one just a little bit longer as you take multiple passes.
• You’ll have about 2,000g of dough. Make that into at least 10 strands.

In terms of patterns:

• A knot only needs 1 strand. Great for if you tear one or have an odd-one-out.
• 2 strands yields a ring and is very pretty.
• You can make circles and lines out of any number of braids, just look up the patterns.
• For circles, leave a hole in the middle when you start since it tightens as you go.
• If you want to interleave two colors, a linear 6 has wonderful contrast.

SECOND PROOF

1. Place the loaves onto a baking sheet lined with parchment paper.
2. Place the baking sheet into the oven.
3. Loosely cover the loaves with parchment paper.
4. Place some wet paper towel balls throughout the oven (avoids drying out).
5. Proof again for 1-2 hours at 95 °F.

BAKE

1. Preheat the oven to 350 °F.
2. In a small bowl, whisk the liquid egg replacer and the allulose syrup 🥚🍬
3. Pour the combined liquid all over the dough, rubbing it in with your hands.
4. Generously salt the top 🧂
5. Place the loaves into the oven on the lowest rack.
6. Loosely cover with parchment paper.
7. Bake until the small loaves start to golden (usually ~15-20 mins).
8. Remove the parchment paper cover.
9. Bake until the loaves are fully golden, pulling them out as each finishes.

AUTHOR

This article was written by Rachel Bousfield. Opinions are hers alone.

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