Easy Vegan Challah Bread Recipe
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5.0
12 reviews
Excellent
Easy Vegan Challah Bread Recipe
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Soft, golden-braided egg-free challah that makes regular non-vegan challah look silly and 100% unnecessary. Impressive on Shabbat dinners, absurdly good for French toast, and downright next to impossible to fully mess up!
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Ingredients
- 1 ⅔ cups water (lukewarm)
- ⅔ cups sugar
- 4 ½ teaspoons instant yeast
- 1.6 lb. all-purpose flour
- ⅓ cup canola oil vegetable oil, or sunflower oil
- 1 tablespoon salt
- ½ teaspoon Turmeric
Glaze:
- ¼ cup agave nectar
- ¼ cup olive oil
Instructions
- In a large bowl, mix together the warm water, sugar, and yeast, and allow the yeast to activate for 5-8 minutes until foamy looking.
- Add the flour, oil, salt, and turmeric and knead together for 7 minutes by hand or 4 minutes on medium speed in a stand mixer fitted with a dough hook, yielding a firm, smooth dough.
- Transfer the dough into a lightly oiled bowl and cover the bowl with a moistened kitchen towel, keeping it in a warm place for the dough to rise for 60-90 minutes until doubled in size.
- Punch the dough down and then divide into equal portions (I divide into 6 portions of about 0.4 lb. Each for braiding a 6-strand challah).
- Roll and stretch the dough into long thin ropes about 1 inch side (2.5 cm.) by about 16-18 inches long. Allow the dough to rest for 5 minutes for the gluten to relax.
- Press the tends together one one side. You may need to sprinkle in a tiny bit of water to get the ends to fuse together securely
- Braid the strands into a nice long braid, pulling gently as you braid to elongate the loaf.
- Pinch the ends together, tucking the butt end of the braid under, and transfer the braided loaf onto a lightly oiled, parchment-lined baking pan. Cover the loaf loosely with a clean, moistened kitchen towel to rise for 45-60 minutes until doubled in size. Meanwhile, preheat your oven to 350°F (175°C).
- Once the oven is preheated, bake the loaf for 30-35 minutes until golden brown.
- Meanwhile, stir together the olive oil and agave nectar.
- Once the bread is lightly golden brown and cooked through, remove the loaf and brush thoroughly with the agave and olive oil.
- Finish baking for 4-5 minutes and then remove the loaf, placing it on a wire rack to cool to room temperature before serving.
Equipments used:
Notes
- 🔊 Water You Waiting For?
- 🔊
- Use water at 100°F–110°F (38°C–43°C) to activate the yeast. Too hot, and the yeast dies; too cool, and fermentation slows down.
- 💪 Knead, M’trusty Steed:
- 💪
- Knead the dough until smooth and elastic—7 minutes by hand or 4 minutes on medium speed in a stand mixer will do the trick.
- 🤑 Paper Chaser:
- 🤑
- Lightly oil the parchment paper to keep the challah from sticking, especially during its final glaze-bake stage.
- 🤫 Don’t Rush It, M’dear Mommy:
- 🤫
- Tap the loaf’s bottom to check for a hollow sound, or use a thermometer to ensure it’s at least 190°F (88°C) with no raw dough sticking to to the thermometer when removed.
Nutrition Information
Show Details
Calories
387kcal
(19%)
Carbohydrates
63g
(21%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Sodium
587mg
(24%)
Potassium
110mg
(3%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 63g | 21% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Sodium | 587mg | 24% |
| Potassium | 110mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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