This challah bread is super easy to make (it’s a batter bread) and delicious. For those who don’t know, Challah is an egg bread, very similar to brioche bread, but a bit denser. It stays very moist, for days, and is great for dunking in soups or using in bread puddings and other applications where a sturdy structure is called for. Challah is also very sweet, so take this into consideration when deciding whether to serve it.
1 Tbsp yeast
3/4 c warm water
1 Tbsp plus 1 tsp sugar
1/2 stick butter, melted
1 1/2 c (6 ounces or 170g) Better Batter Gluten Free Flour
3 large eggs
1 Tbsp milk
Preheat oven to 375 degrees. Grease an 8×4 inch loaf pan – note you may want to line the pan with greased parchment paper to further avoid sticking. Proof the yeast in the warm water, with 1 tsp of the sugar, about 5 minutes. Add the rest of the sugar, the salt, butter, and eggs, and beat until mixed. Add the flour mix and beat on high speed for three minutes. Pour into a greased loaf pan and let rise (about 45 minutes) – do not cover. Brush the surface of the bread with milk – be gentle in order to not deflate the batter.. Bake for about 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Allow to cool for at least 30 minutes in the pan before turning onto a wire rack to cool completely.