Gluten-free challah



Step 1

Grease a large bowl with olive oil. In a separate large bowl, stir sugar and ¼ cup water to combine. Sprinkle yeast on top and swirl to mix. Let stand until bubbling, 5 to 10 minutes.

Step 2

Add 6 tablespoons olive oil, remaining water, honey, eggs, yolk, and salt to yeast mixture and mix well. In a separate bowl, combine flour and baking powder. One cup at a time, add flour mixture to yeast mixture, stirring, until a dough forms. Then, knead dough until it becomes soft and smooth, about 1 to 2 minutes. Transfer dough to the greased bowl, turn to coat in oil, and cover loosely with lightly-greased plastic wrap. Cover bowl with a clean kitchen towel, and allow dough to rise in a warm place until nearly doubled in size, about 2 hours.

Step 3

Once nearly doubled, pat down into a rectangle, turn out onto a lightly-greased surface, and cut into 3 equal pieces. Using your hands, roll each piece into a 12-inch rope and place on baking sheet, braid them together, and place on a greased baking sheet. Cover with lightly-greased plastic wrap and kitchen towel, and set aside to rise again in a warm place until nearly doubled, 1½ to 2 hours.

Step 4

Preheat oven to 375 degrees F. In a small bowl, whisk egg white and 1 tablespoon water. Remove plastic wrap and towel, brush egg wash over top of challah, and sprinkle with seeds, if using.

Step 5

Bake for for 20 minutes, then loosely cover with foil and bake 10 to 15 minutes longer, until exterior is deep golden brown, and an instant-read thermometer inserted into center of loaf reads 190 degrees F. Let challah cool on a rack before serving.