serves / makes 1 loaf
30 prep time
30 mins cooking time


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.




For the dough:

  • 7g dried active yeast
  • 230ml water, heated in the microwave for 30 seconds
  • 3 tablespoons honey
  • 40g dairy free spread, melted
  • 1 teaspoon salt
  • 1 egg, beaten
  • 400g gluten free white bread flour
  • 1 teaspoon xanthan gum

For the glaze:

  • 1 teaspoon water
  • 1 egg yolk
  • 1 teaspoon poppy seeds



  1. Place all the ingredients for the dough in a large bowl and mix until it forms a smooth dough
  2. Knead the dough by hand for about 8 minutes or with a dough hook on an electric mixer for 5 minutes
  3. Cover the dough and leave to rise in a warm place for about 40 minutes
  4. Knead the dough for one minute
  5. Return to the bowl, cover and leave to rise for another 40 minutes
  6. Knead the dough for one minute
  7. Divide into 3 equal portions
  8. Roll into three rope shapes about 20 cm long
  9. Plait the ropes together
  10. Pinch each of the ends together to close the loaf
  11. Leave to rise for 20 minutes
  12. Preheat the oven to 190 oC
  13. Beat together the teaspoon of water and egg yolk
  14. Brush over the bread
  15. Sprinkle over the poppy seeds
  16. Bake in the centre of the oven for 30 minutes

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