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This Basic challah bread has a beautiful crumb. It is soft and stays that way for a few days. It is great lightly toasted with some butter and jam.


1 loaf

Total time

55 minutes





  • 3 cups all purpose flour
  • ¾~1 cup Wholewheat flour
  • 2¼ tsp instant yeast
  • 0.25 cup sugar
  • 1 tsp salt
  • 0.75 cup warm water
  • 2 tbsp Egg replacer powder whisked in 6tbsp water
  • 0.33333333333333 cup oil
  • 1 large Egg Yolk
  • 0.25 tsp Flaked Sea salt


  1. In a large mixing bowl or the bowl of the stand mixer, combine all the ingredients for the dough. Mix and knead until a smooth and sticky dough forms -- this takes about 10~12 minutes or 7~10 minutes in the machine.
  2. Transfer the dough to an oiled bowl, cover and set aside to rise until doubled in size, 1½~2 hours.
  3. Line a baking sheet with parchment paper. Pat the dough into a long 3"x12" rectangle. Then cut the dough into 3 long smaller rectangles, roll them out into 3 long logs.
  4. Pinch the 3 logs together at one end and then braid the logs, pinching them together at the other end. Transfer the loaf t the baking sheet, cover loosely and let it rise, at room temperature for 30 minutes, until slightly puffy.
  5. Preheat the oven to 375°F. Brush the loaf lightly with egg wash and sprinkle with sea salt. Bake until the loaf is golden brown and the internal temperature reads 190°F -- this takes about 28~30 minutes.
  6. Remove the loaf from the oven and cool on a rack before slicing. Leftovers can be stored at room temperature for 3~4 days or frozen for longer storage.