Jewish · Authentic-ish Jewish
Challah
454 kcal a serving, against 527 for the traditional version. That is 73 kcal off, or 14%, with 13.1g of protein. Serves 10. 4 hours including proving and baking.
What the traditional version is
Classic challah uses strong white flour, plenty of eggs, a generous pour of vegetable oil, sugar or honey, and a long rise. Kneaded till smooth, then braided, brushed with even more egg and baked till deep brown and shining. The crumb is rich, yellow, feathery, and tears apart in shreds - ideal for Friday night and French toast the next morning (if you've got any left over).
What changed, and what each change costs
Reduce the oil from 90g to 45g
Oil gives the crumb its softness and that rich, almost cake-like feel. By halving it, you cut a load of calories - but unfortunately, you also cut half the charm. The bread is still recognisably challah, just less decadent.
What it costs you. You lose that supple interior and shiny pull. The crust is a bit firmer, the crumb a touch drier. Toasts up well, but doesn't stay fresh for long. Plan to eat it within hours or bring a lot of soup.
Swap half the whole eggs for egg whites: from 250g whole egg to 1 whole egg (50g) plus 100g egg white in dough
Yolks are where most of the fat, flavour and colour live, but so do most of the extra calories. Dropping them, you keep the protein and cut the richness.
What it costs you. It isn't golden inside, it's pale. The taste is less buttery. You won't get that high-gloss tear - it's more like a hug from a friend who doesn't really want to commit.
Cut the sugar from 70g to 45g
Sugar bumps up both the calories and the keeping quality. The trouble is, most folk put jam on it anyway, so you can afford to lose a bit here.
What it costs you. The sweetness is dialled back, which is fine if you're going savoury, but if you're after Friday night nostalgia, you'll notice. It's bread first, pudding distant second.
Keep the sesame seeds - they're basically harmless in the grand scheme
A tablespoon of seeds never made anyone need larger trousers.
What it costs you. Honestly, you'd miss them if they vanished. A tiny bit of crunch makes each bite less sad.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 527 | 454 |
| Protein | 14.6g | 13.1g |
| Fat | 13.8g | 7.4g |
| Saturated fat | 2.4g | 1.2g |
| Carbohydrate | 84.3g | 81.7g |
| Protein per 100 kcal | 2.8g | 2.9g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Jewish prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten, eggs, sesame.
The method is in the book
Let's not lie: the original is better in every respect except the aftermath, when you're not regretting that third hunk. This one is honest and far from unpleasant, just not a showstopper. It'll do for sandwiches or toast, but don't plan on leftovers - it dries out and, with less fat, goes stale in what feels like hours. If you want a memory of Friday nights as a child, make the proper one. If you want a bread that leaves room for pudding, this is your loaf.
The quantities and the method for this dish are in Authentic-ish Jewish, along with 52 more. It is not out yet. The swap kit is free in the meantime.