Water Challah
According to our family's sephardi custom, we cannot make 'hamotzi' on anything that contains more than a minimal amount of sugar or any eggs. (although you may use an egg wash or honey or other sweet additions on the outside). when i have to bake challah this is what i do. for rosh hashannah our tradition is use anise seeds instead of extra sugar or raisins and shape the dough in discs with a grid on top.
Steps
Proof yeast by taking 3 cups of luke warm in a 4 or more cup measuring cup and add 4 tbs.
Of instant yeast and 2 tbs.
Of sugar.
Mix a little.
When it reaches the top of the 4 cup mark it is done.
Meanwhile mix bread flour and salt.
[for rosh hashannah i add the anise seeds.
] add oil and proofed yeast and water.
Knead until smooth , adding flour if dough is too sticky or warm water if too stiff.
Oil a large mixing bowl.
Place dough in bowl , turning once to coat.
Cover loosely with a damp towel and allow to rise until doubled.
When doubled punch down , knead gently folding over.
[now is a good time to separate the challah for the bracha.
] divide into halves , quarters , or eighths depending on size of loaf or smaller for rolls.
Shape in braids , discs , rounds , etc.
As preferred.
Place on greased cookie sheets or whatever shape pan preferred.
Cover loosely with towel and allow to rise another hour.
Preheat oven to 350 degrees.
Brush each loaf with beaten egg if .
Ingredients
bread flour, sugar, warm water, salt, instant yeast, canola oil, sesame seeds, poppy seeds, anise seeds, vegetable oil cooking spray