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pamelas gluten free challah bread
Pamela Dunlap

Pamelas Gluten Free Challah Bread Recipe

When I think about the warmth of freshly baked bread wafting through the air, my heart skips a beat. Bread isn't just a side dish; it's a cultural staple.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 132
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 7g packet or 2¼ teaspoons dry active yeast
  • ½ cup warm filtered water
  • ¼ cup granulated sugar
  • 3½ cups 525 g or 1 (19 oz) package Pamela's Artisan Bread Flour Blend
  • 3 large eggs room temperature
  • ½ cup whole milk lukewarm
  • ¼ cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt finely ground
  • 1 egg yolk for brushing the crust (optional)

Equipment

  • Small Bowl

Method
 

  1. Begin by mixing the dry active yeast with the warm filtered water in a small bowl. Add the sugar and wait for about 5-10 minutes. The mixture should become frothy as the yeast activates. If it doesn’t foam, it may mean your yeast is old. No stress! Get some fresh yeast for the best results.
  2. In a large bowl, combine the Pamela's Artisan Bread Flour Blend and salt. Whisk these together for a uniform mixture. Having all your dry ingredients well-blended ensures that the flavors are equally distributed throughout the bread.
  3. In another bowl, whisk together the room-temperature eggs, lukewarm milk, melted unsalted butter, and vanilla extract. This mixture should be smooth and well combined.
  4. Once your yeast is frothy, pour it into the wet ingredients. Stir to combine. Then gradually add the dry ingredient mixture. Use a sturdy wooden spoon or a spatula to mix until you form a shaggy dough that has absorbed most of the flour.
  5. This is where things get exciting! Now knead the dough in the bowl or on a clean countertop. Although gluten-free bread doesn't require the same kneading as traditional bread, you'll want to work in the flour until it becomes a cohesive, slightly sticky dough. This should take about 3-4 minutes.
  6. Transfer your kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area for about an hour or until it's noticeably puffed up.
  7. Once the dough has risen, lightly flour your work surface with gluten-free flour. Divide the dough into three equal sections. Roll each section into a long, equal-length strand. Pinch the ends together, and braid the strands. This classic shaping adds charm and tradition.
  8. Place the braided dough gently on a parchment-lined baking sheet. Cover it again and let it rise for another 30 minutes. This step allows it to puff up beautifully before going into the oven.
  9. As your dough rises for the second time, preheat your oven to 375°F (190°C).
  10. Optional but oh-so-rewarding! Brush the top of your braided loaf with the egg yolk mixed with a bit of water for that golden finish. Bake for about 25-30 minutes, or until the bread has a nice golden brown hue. The kitchen will smell divine.
  11. Allow the bread to cool on a wire rack. This will help maintain its texture and prevent sogginess. Slice and serve!

Nutrition

Calories: 132kcal

Notes

  • Use Fresh Ingredients: Always check the expiration dates on your yeast and flour. Fresh ingredients make a significant difference in baking.
  • Room Temperature Ingredients: Allow eggs and milk to come to room temperature for better mixing and incorporation.
  • Don’t Rush the Rise: Yeast needs time to work. Patience is key; allow it to rise in a warm spot.
  • Experiment with Sweetness: Feel free to add raisins or other dried fruits for added sweetness and texture.
  • Monitor the Bread: Oven temperatures vary. Use a thermometer to check the internal temperature of the bread; it should read at least 190°F (88°C) when done.

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