Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Challah Bread.
The last couple of Sunday’s I’ve enjoyed experimenting with gluten and dairy free versions of some specialist breads. This week I’ve had a go at making Challah bread, a traditional plaited Jewish loaf enjoyed on the sabbath and at the holidays.
I used the rest of this loaf to make a lovely gluten and dairy free bread pudding. I’ll type up the recipe and make sure I share it soon.
Bread Ideas
If you like this recipe for Gluten and Dairy Free Challah Bread then you might like to try one of my other ideas:
- Go traditional with my Gluten and Dairy Free Crusty Cob
- Go festive with my Gluten and Dairy Free Christmas Chelsea Buns
- Go Mediterranean with my Gluten and Dairy Free Basil & Sea Salt Focaccia
- Go sweet with my Gluten and Dairy Free Cinnamon, Lemon & Raisin Sour Dough
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
Challah Bread (Gluten & Dairy Free)
Description
Have a go at making your own free from plaited loaf with my recipe for Gluten and Dairy Free Challah Bread.
Ingredients
For the dough:
For the glaze:
Instructions
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Place all the ingredients for the dough in a large bowl and mix until it forms a smooth dough. Knead the dough by hand for about 8 minutes or with a dough hook on an electric mixer for 5 minutes.
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Cover the dough and leave to rise in a warm place for about 40 minutes. Knead the dough for one minute.
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Return to the bowl, cover and leave to rise for another 40 minutes. Knead the dough for one minute.
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Divide into 3 equal portions, roll into three rope shapes about 20 cm long and plait the ropes together.
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Pinch each of the ends together to close the loaf and leave to rise for 20 minutes.
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Preheat the oven to 190 oC. Beat together the teaspoon of water and egg yolk and brush over the bread.
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Sprinkle over the poppy seeds and bake in the centre of the oven for 30 minutes
Hi, have you tried this with oil as opposed to dairy free butter melted?
In normal challah you would use oil.
Just curious as going to try it tomorrow.
Hi Anne, sorry I’ve only tried out this recipe using the melted dairy free butter. Hope you have fun making it. Thanks Fiona