Ingredients
1.25ozyeast
½cupgranulated sugar,plus 1 pinch, divided
1cupwarm water,plus 3 tbsp, divided
6tbspcoconut oil,melted, divided, plus more for greasing bowl
2tspbaking powder
3cupsall purpose flour,plus more as needed
1½tspsalt
Preparation
In a medium bowl, combine the yeast and a pinch of sugar. Pour 1 cup of warm water over the yeast mixture while turning the bowl so it stirs itself.
Rest for 5 minutes, or until the yeast has bloomed and is bubbly, then add 2 tablespoons of melted coconut oil.
In a separate medium bowl, mix 3 tablespoons of melted coconut oil, the remaining 3 tablespoons of warm water, and the baking powder.
In a large bowl, whisk together 3 cups of flour, the table salt, and the remaining ½ cup of granulated sugar.
While stirring, add the coconut oil and yeast mixtures to the dry ingredients and combine with a spoon. Once the dough is smooth, gradually add up to 1 cup of flour and incorporate by kneading the dough with hands.
Knead until the dough isn’t sticking to the sides of the bowl, then transfer to a large bowl greased with coconut oil.
Cover with a damp towel and let rest on the counter for 2 hours or until the dough has doubled in size.
Punch down the dough and turn it out onto a floured workspace. Knead gently to get out any large air bubbles, and form into a log shape. Depending on the braid, cut the dough into the appropriate amount of even pieces.
Braid into the desired shape and transfer to a baking sheet lined with parchment paper.
Cover with a damp towel and let rise again for 1 hour.
Preheat the oven to 325 degrees F.
Lightly brush the challah with melted coconut oil for a nice shine and bake for 25 to 30 minutes, brushing with more coconut oil halfway through, until golden brown. To check for doneness, try knocking on the bottom of the bread. If it sounds hollow, it’s done.
Cool completely on a wire rack before slicing. Enjoy!
