Vered's Israeli Cooking

Hasidic challah (i.e. water challah)

Vered Guttman
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Hasidic challah (known in the U.S. as water challah) has no eggs and very little fat. It is a vegan, wonderfully fluffy challah, that rises high and easy to make.

The challah is called “Hasidic” in Israel, likely because this is the type of recipe that the bakeries in Bnei Brak, like the famous Viznitz Bakery are making (Bnei Brak is an ultra orthodox city in the center of Israel.)

Hasidic challah (or water challah)
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Hasidic challah (or water challah)

Recipe by Vered GuttmanCourse: Pastries u0026amp; BreadsCuisine: Jewish, Ashkenazi, IsraeliDifficulty: Medium
Yields

2

large challahs
Prep time

30

minutes
Baking time

25

minutes
Rising time

1

hour 
Total time

1

hour 

55

minutes

Hasidic challah (also known as water challah) is a vegan, wonderfully fluffy challah, that rises high and easy to make.

I highly recommend using SAF Instant yeast (it’s available online and can keep for months in the fridge.)
When using instant yeast, you should skip the process of proofing the yeast.
If you’re using active dry yeast, start the recipe by proofing the yeast and continue as usual.


Nigella seeds are available at specialty supermarkets as well as online. They’re full of flavor and  worth searching for, but you can also use poppy seed or black sesame seed or just more regular sesame seed instead.

INGREDIENTS

  • 2 lb. All purpose flour

  • 4 teaspoons instant yeast (or active dry yeast, see note above)

  • ½ cup sugar

  • 2½ cups warm water

  • ¼ cup mild olive oil or any mild flavor oil

  • 2 teaspoons kosher salt

  • For the topping

  • 2 tablespoons olive oil (or black tea)

  • 4 tablespoons nigella seeds or poppy seeds

  • 4 tablespoons sesame seeds

DIRECTIONS

  • If you’re using DRY ACTIVE YEAST, skip to instruction number 2.
  • If you’re using INSTANT YEAST, use a stand mixer fitted with the dough hook, you can also use a large bowl and knead with your hands. Put flour, yeast and sugar in the mixer’s bowl and mix with a fork. Make a well in the center, add water and and mix on low speed for 2 minutes, until well incorporated. Stop the mixer as needed to scrape the flour from the sides using a spatula and continue to mix. Add oil and salt and knead on low speed (number 2 on a Kitchenaid stand mixer) for 8 minutes. Stop the mixer to scrape the sides as needed.
  • Skip to instruction number 3.
  • If you’re using DRY ACTIVE YEAST you need to proof it first. Put ½ cup warm water, the yeast and a teaspoon of sugar in a glass and stir briefly. Let the mixture sit for 5-10 minutes until it visibly foams.
  • Use a stand mixer fitted with the dough hook, you can also use a large bowl and knead with your hands. Put flour and the rest of the sugar in the mixer’s bowl and mix with a fork. Make a well in the center, add yeast mixture and the rest of the water and mix on low speed for 2 minutes, until well incorporated. Stop the mixer as needed to scrape the flour from the sides using a spatula and continue to mix. Add oil and salt and knead on low speed (number 2 on a Kitchenaid stand mixer) for 8 minutes. Stop the mixer to scrape the sides as needed.
  • Remove bowl from stand mixer. Using a spatula, transfer dough into a lightly greased large bowl, cover in plastic wrap and let stand at room temperature, preferably in a warm space (near the oven, for example) until dough almost double in volume, about 1 hour.
  • Lightly flour working surface. Divide dough into 6 equal parts and roll them into balls. Use a lightly dusted rolling pin to roll each dough ball into a 10 Inch long rectangle, with the long side close to you and roll it up to a rope. Repeat with the other 5 dough balls. If the dough seems to shrink when you roll it to rectangle, let it rest for another ten minutes, covered, before you continue.
  • Now roll the ropes again to extend them to about 16 inch long with thick center and very thin ends.
  • Line 2 large baking sheets with parchment paper.
  • To braid the challahs, take each 3 ropes and braid them. It’s easier to control the shape if you start braiding from the center down, then flip the braid and continue braiding to the other end, as shown in the photos.
  • Transfer challahs to the baking sheets, cover with kitchen towels and let stand until they almost double their size, about 30-45 minutes.
  • Oven to 400 degrees.
  • Brush challahs with oil or prepared tea (for a darker color) and sprinkle with nigella seeds and sesame seed.
  • Bake for 25-35 minutes or until challahs are baked through and is golden on top. Rotate and change between the two baking sheets after 15 minutes for even baking.
  • Cool challahs on a cooling rack. Keep covered
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