Egg Free Challah

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  • 1/2 teaspoon(s) Cinnamon
  • 1/2 teaspoon(s) Tumeric
  • 1/2 teaspoon(s) Salt
  • 1/4 teaspoon(s) Nutmeg
  • 1 tablespoon(s) Vanilla
  • 8 cup(s) Bread Flour
  • 1 tablespoon(s) Yeast
  • 1 1/2 cup(s) Warm Water
  • 1 cup(s) Sugar
  • 3/4 cup(s) raisins
  • 1/4 cup(s) Oil


  1. Mix together water, 2 TBSP sugar, yeast, and raisins and proof for ten minutes. Mix together 4 cups of flour, remaining sugar, cinnamon, tumeric, nutmeg, and salt. Add oil and vanilla to wet ingredients. Mix in dry ingredients. Add flour one cup at a time until a stiff dough is formed. Kneed for ten minutes. Rise for two hours; shape into two loaves. Rise for half an hour. If desired, do a wash with milk or cornstarch in water and top with seeds. Bake for 40 minutes at 325 F.
October 2011

This recipe is a personal recipe added by davesnyd and has not been tested or endorsed by MyRecipes.

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Egg Free Challah Recipe at a Glance
  • COURSE: Breads
  • CUISINE: Jewish

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