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If you can braid hair, you can make a braided challah. This easy recipe works beautifully with our flour mix and is simple enough that additions like orange zest or currants would be sublime.


  • 1 ½  cups warm water
  • 1 ½ tablespoons yeast
  • ⅓ cup sugar
  • Scant ⅓ cup olive oil
  • 1 lb Super Bloom AP flour
  • 1 teaspoon salt


  • Mix water, yeast and sugar in a big bowl and set it aside until it becomes foamy.
  • Add the olive oil to the wet mixture, then mix in the flour and salt, kneading to combine.
  • Keep kneading until the dough forms a ball. Cover with plastic and let it rise for an hour in a warm place.
  • This is when I turn the oven to 425 and set my dough in a heatproof bowl on the stove top to take advantage of the extra warmth. . . 
  • When the dough has doubled in size, split it into three balls. Make 3 long longs of dough roughly 1 foot long and braid it, like you would braid hair. Tuck the ends underneath and place it on an oiled baking pan. Top with sesame seeds if you would like...
  • Bake at 425 for 35-45 minutes. Cool completely before slicing!

*This is not certified Kosher. It's our gluten-free vegan recipe, and a celebration of this beautiful bread. 

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