High Holiday Challah

The Jewish High Holidays are upon us! In my experience, whenever I buy a gluten free challah, it is always very dense. One of the reasons I loved challah as a kid is because it was light and airy, which I think I recreated as best as one can for gluten-free bread.

Ingredients:

• 1 ½ cup non-dairy milk (I like oat milk)

• 4 tablespoons of margarine

• 4 cups of gluten free flour (1:1 ratio is best)

• 2 ½ tablespoons of light brown sugar

• 1 packet of active dry yeast

• 1 teaspoon of salt

• Dash of cinnamon

• 2 large eggs and 1 egg yolk

• ¼ to ½ raisins

• Drizzle of honey

• Egg wash

Steps:

• Combine milk and butter and heat up; set aside

• Combine flour, brown sugar, yeast, salt, and cinnamon

• Add milk and butter mixture (make sure it is not hotter than 100ºF or it will kill the yeast)

• Add eggs and honey and combine

• Fold in raisins

• Knead bread; place into a bowl, spray plastic wrap and warp plastic wrap (spray side down) around bowl; let rise for at least an hour

• Preheat oven to 425ºF

• Spray and flour the pan that the challah will bake in

• On a floured surface, roll out dough into a log

• Roll one end in, like a pinwheel, so that it creates a circular shape

• Place dough into pan

• Brush top with egg wash (optional)

• Bake 20-30 minutes

*Note: if you want the top to brown more, cover it in the oven for the first 10-15 minutes