To convert my recipe into parve, use earth balance or fleischmann’s (or another parve full fat margarine) for the butter. Use water instead of milk.

if you like, post the recipe here and I’ll give suggestions

Thank you for this. I made challah today with a competitor and I’m about to cry. This is the second week in a row after trying to experiment to make gluten free challah, we will be saying Hamotzi over inedible bread. Do you have a parve version?

Instructions:

Preheat the oven to 375. Grease a baking sheet, or line it with parchment paper or a Silicone baking sheet (We like SIL-PAT brand.)

Dissolve the yeast in the water and set aside. About 5-10 minutes, or until bubbly.

In the bowl of your mixer, combine the sugar, salt, butter, and one cup of the flour. Beat until a paste forms. Add the yeast water, then another 2 cups of the flour and beat until smooth. Add the eggs, one at a time, blending well with each addition.

Turn mixer to high and beat for 3 minutes. Cover and set in a warm place to rise until doubled (about 30 minutes). Stir down and “pour”/scrape onto a floured work surface — this dough will be like a batter at this point (a very thick, sticky one). Add JUST enough extra
flour to make a soft dough — it will feel like a very soft, sticky playdough. [WARNING: IF YOU ADD TOO MUCH FLOUR THIS WILL BE A BRICK AND DRY!!! (there is no kneading here)] and split into three parts. Working quickly, “roll” each part into rope and braid it together (I like to do this on my SIL PAT baking sheet. You can do it on your baking stone/parchment paper too. The important thing to know is that you will NOT pick this up when you are done with it.) Tuck the ends under, cover with a greased plastic wrap and let rise again (about 45 minutes).

In a small dish beat the egg yolk with the milk and if desired 1/4 tsp sugar and brush on the loaf.

Bake for about 35 minutes or until golden brown. Cool on a rack (We like to keep it on the parchment paper or silpat when cooling it, too).

First I want to thank you for all of the recipes you’ve provided here. Every single one has turned out fantastic… except this one!

My batter after first rising was more like cake batter and I knew I was in trouble right away. 2 extra cups of flour didn’t even make a dent – not even close to the photo here. I probably used another 2 – 3 cups to even get it into a sticky dough that could be braided. Btw, it was still very, very wet at that point. I’m talking about getting it to a point where it would hold together enough to be rolled into strands for the braid.

Is there any advice you could give me? I’m wondering for instance if the 3 cups of water is too much. Is that perhaps a typo?

Thanks in advance. I really want to get this recipe to work.