Vegan Challah
Fluffy, tender and delicious traditional challah eggs free.
- Prep time
- 15 min
- Cook time
- 28 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7.5 Cups Unbleached all-purpose flour ((900g))
- 1 Tablespoon Instant yeast ((12g))
- 2 teaspoons Salt ((14g))
- 1/4 Cup Sugar ((50g))
- 2 Cups Lukewarm water ((480ml))
- 1/4 Cup Oil ((60ml))
- 1/4 Cup Plant base milk ((60ml))
- 2 teaspoons Maple syrup
- pinch Baking soda
- 1/4 Cup Sesame seeds, poppy seeds for topping (optional)
Instructions
- 1
Sift the flour in a large bowl, or a bowl of a stand mixer and add the yeast, sugar, and salt.
- 2
Use a fork or the paddle attachment to mix the ingredients for about 30 seconds.
- 3
Drizzle in one cup of the water while mixing the dry ingredients using a wooden spoon. Or on low speed.
- 4
Drizzle in the oil, followed by the rest of the ingredients.
- 5
Keep mixing until the flour is completely hydrated and you have a shaggy mass.
- 6
Use your hands (or the dough hook) to knead the dough until it is smooth and stretchy. The dough might be slightly sticky, that's ok do not add more flour, the starches will absorb the water during the rest time.
- 7
Spray the dough with oil, place in a large bowl, cover with plastic wrap and set aside to rest for 90 minutes.
- 8
Remove the plastic wrap and gently punch the dough with your fist.
- 9
Divide the dough into two equal parts (each approx 730g).
- 10
Divide each piece to 3,4,5, or 6 equal pieces, depending on braids you wish to use for braiding the challah.
- 11
Roll each piece to 16-imch log, and braid the dough.
- 12
Gently lift the braided bread, and place it over a large baking sheet lined with parchment paper.
- 13
Brush with the egg wash subsitute (or an egg), sprinkle with your choice of topping and set aside to rest for 60 minutes.
- 14
Bake in a 350F (180C) preheated oven for 25-30 minutes, until the challah is medium golden brown.