Checking the ingredient list, there's no butter, milk, or cream here at all — challah is traditionally an enriched bread built on eggs and oil rather than dairy, which makes it a naturally solid pick for this way of eating. The dough comes together rich and tender thanks to those three eggs and a slick of neutral oil, giving the crumb a soft, pillowy texture and a golden hue without any butter in sight. Braiding the dough into three even ropes creates that classic glossy, ridged loaf, and a generous brushing of egg wash before baking is what gives it that deep mahogany shine and crackly crust. A sprinkle of sesame or poppy seeds adds a nice bit of crunch against the pull-apart softness inside. Baked until it's deeply golden and hollow-sounding, this loaf slices into fluffy, slightly sweet pieces that are just as good fresh as they are toasted the next day. It's an easy one to bring to a holiday table or Shabbat dinner when you're keeping things dairy free.
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In the bowl of a stand mixer, combine the yeast, 1 tsp sugar, and warm water. Stir briefly and let stand for 5–10 minutes, until foamy and fragrant.
Add the 3 eggs, oil, 1/4 cup sugar, and salt to the yeast mixture and whisk to combine. Add the flour and mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.
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