Everything has meaning. Everything has a purpose.
Woven into the smooth, elastic strands of dough that compose a loaf of lovingly braided challah bread is a taste of history. Surviving centuries of strife, passed down by word of mouth like folklore, it’s more than mere sustenance, yet hardly given a second thought beyond the customary blessing, if that. Even I was surprised to learn that the term “challah” isn’t necessarily defined by the rich, eggy, soft, and sweet crumb that immediately comes to mind. Any bread that’s sanctified for Jewish observances, from high holidays to regular old week days, can be challah.
That’s only the beginning of my true challah education. Visiting the Chabad Jewish Student Center at UC Berkeley prior to Shabbat one day, I was greeted by the sight of overflowing bowls of dough, the smell of yeast and flour wafting through the windows, perfuming the whole neighborhood.
Traditionally, seven essential ingredients compose the tender crumb we all know and love: water, yeast, sugar, oil, flour, and salt. Eggs, though frequently included to represent renewal, are not actually a necessary staple. That’s right; I wandered into this enclave of busy bakers to find about a hundred pounds of “accidentally” vegan challah dough at my disposal.
As explained by den mamma Bracha Sara Leeds, all while deftly kneading and twisting strands of the soft dough into elaborate braids, each ingredient can be linked back to the tenants of Judaism itself.
Water, the single most important, omnipresent component, represents the Torah. Just as we cannot live without water, we also cannot live without this guiding scripture. Bringing life and nourishment to all, it represents generosity and kindness. Like water, we want kindness to be infinitely abundant, flowing freely through our lives.
Flour is sustenance, the foundation to build a life on, physically and emotionally through our relationships with family, friends, and the community at large. We must feed these relationships as we must feed ourselves to maintain a healthy, happy, stable existence.
Oil is included to represent anointing, or sanctifying, to signify this loaf as being special, holier than your average daily bread. Oil enriches our lives, making particular moments, or meals, a bit more special.
Sugar stands in for all the sweetness in our lives, of course, but in this case also represents faith. With faith (in the future, in ourselves) comes sweet rewards. Fear not the sugar! Though challah is certainly classified as a sweet bread, it’s always well-balanced, to be served with equal enjoyment with toppings as diverse as jam or hummus, at breakfast, lunch, or dinner.
Yeast provides leavening, of course, allowing the dough to rise, grow, and expand. Whether that means growing in terms of our character, rising up above challenges, or expanding to reach our full potential, it only takes a small push to get started. Yeast is only a tiny piece of the recipe, yet completely transforms the finished loaves.
Salt, used sparingly but in fair measure, represents discipline or criticism. As difficult as it can be to accept, it’s necessary for contrast and proper perspective. Salt can also signify purification, removing toxins from the body, and anything that is toxic in our lives or minds.
Arguably the most ingredient is one absent from any written recipe. Patience, while kneading, waiting for the dough to rise once, rise twice, and again while baking, is indispensable. Have patience for yourself; don’t rush the process to reap the greatest rewards.
It’s my pleasure to share this simple, yet deeply nuanced, meaningful approach to challah for World Bread Day. As my 13th contribution to the effort, I wouldn’t miss this event for anything. Though I wish I could break bread in person with everyone in the blogosphere, I hope that sharing this little morsel of history might provide a bit of virtual nourishment, at least.
Eggless Challah

Tender, rich challah bread made with simple pantry staples and no eggs. It's easy to whip up anytime, but also special enough to earn a place on the fanciest of holiday menus.
Ingredients
- 3 Cups All-Purpose Flour, Divided
- 2/3 Cup Water
- 1 (1/4 Ounce) Packet, or 2 3/4 Teaspoons Active Dry Yeast
- 1/3 Cup Melted Butter-Flavored Coconut Oil
- 1/3 Cup Granulated Sugar
- 1 1/4 Teaspoons Salt
Instructions
- Prepare the sponge first by combining 1/4 cup flour, 2 tablespoons water, and the yeast in the bowl of your stand mixer. Mix well and let stand for 15 minutes. It should become slightly bubbly.
- Add the remaining water along with the melted coconut oil, sugar, and salt. Beat thoroughly with the paddle attachment until everything is incorporated.
- Add the remaining flour and beat for about 3 minutes before switching over to the dough hook attachment. Continue to knead until cohesive and smooth, pausing to scrape down the sides of the bowl as needed. It will be very sticky at first, so be patient. The whole process may take up to 10 minutes.
- Lightly grease a large bowl and place the ball of dough inside. Roll it around to coat it in oil and cover with plastic wrap or a clean dish towel. Stash in a warm, draft-free place and let rise until at least doubled in volume; about 1 1/2 to 2 hours.
- Gently deflate the dough and divide it into either 3 or 6 strands, depending on the type of braid you want to make. Roll the pieces between your hands or on a lightly floured work surface into long snakes. If the dough begins to fight you and shrinks back as you roll, let it rest for about 10 minutes to allow the gluten to relax.
- Braid the loaf. For helpful videos, see those by King Arthur Flour here or here.
- Transfer the completed braid to a baking sheet lined with parchment paper or a silicone baking sheet. Let rest for another 1 1/2 - 2 hours, until doubled in volume once more. As it nears readiness, preheat your oven to 350 degrees.
- Bake for 30 - 40 minutes, until golden brown all over. Let cool completely before slicing and serving.
Notes
For a shiny glaze, brush the loaf generously with aquafaba before baking.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 145Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 197mgCarbohydrates: 22gFiber: 1gSugar: 4gProtein: 3g
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Wow, this looks amazing. I can practically smell it from here! I honestly thought that making challah would be a lot harder, and never considered making it myself. Seeing how straightforward it is, I may have to give it a shot!
Yep, it’s just another loaf of bread, as far as procedure goes! You’ve totally got this. I hope you love it, too!
This looks perfect and I can practically smell it too. This post does make the process look fun and doable, thanks!
What a beautiful post Hannah! There is something so calming and restorative about working dough with your hands, don’t you think? Gorgeous challah bread and happy world bread day.
There’s really nothing more gratifying than turning the most humble of ingredients into a loaf of such greatness. Thank you so much! Hope you had a wonderful bread-filled day, too. :)
That challah making must have been such a nice experience. Your post about challah and the meanings of the ingredients is so beutiful:)
OK, I’m back to not being able to have my comment show up on the blog. So I’ll comment via the reader. There’s just something about bread! I enjoyed learning about the meaning of the ingredients, but just wish it weren’t right before time to make dinner. I’m starving and this post didn’t help at all!! :-)
janet
Oh no! I really wish I was more tech-savvy and could figure out what was going on… Or not going on, as it were. I’m glad you found a work-around though. It’s always lovely to hear from you. Hope you made it to dinner without going bread-crazy!
Don’t worry about it. I just go to comments straight from the Reader and that works. I did survive, but I’m often bread-crazy. :-)
I would have loved to participate in this unforgettable experience. Thanks to you we can all virtually participate. Thank you for this great post, recipe and of course for your participation in World Bread Day! I am always looking forward to read your entry!
It is always such a pleasure to be part of the bread celebration. I’m just so happy you’re still hosting the event and keeping it going all these years later. Thank you for doing all the hard work!
[…] Vegan ChallahHannah, BitterSweetTender, rich challah bread made with simple pantry staples and no eggs. It’s easy to whip up anytime, but also special enough to earn a place on the fanciest of holiday menus. […]
Saving this!!! Yum
Love the post about the significance of the ingredients in challah. I’m part of a monthly challah baking workshop at my synagogue and we always find meaning in what we’re baking.