Easy Vegan Challah Bread Recipe
User Reviews
5
Easy Vegan Challah Bread Recipe
Description
This challah dough is prepared by activating yeast in lukewarm water with sugar, then mixing in flour, oil, salt, and turmeric. Kneading produces a smooth, elastic dough that is allowed to rise until doubled in size. The dough is divided and shaped into long strands that are braided together to form the loaf.
The dough braiding technique results in a classic challah appearance. Before baking, the loaf is glazed with a mixture of agave nectar and olive oil, which contributes to a shiny, slightly sweet crust. Baking develops a golden color enhanced by the turmeric and a tender crumb inside.
Vegan challah bread works well as a centerpiece for meals or for sandwiches and toast. The recipe's use of turmeric adds a mild color and subtle flavor note distinct from traditional recipes involving eggs. The glaze replaces traditional egg wash and contributes to a glossy finish with plant-based sweetness.
Use water temperatures between 100°F and 110°F to properly activate yeast. Knead thoroughly to develop gluten for good texture. Oil parchment paper when baking to prevent sticking. Verify doneness by tapping for a hollow sound or using a thermometer to ensure the bread's internal temperature reaches at least 190°F.
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.
Notes
- Use water at 100°F–110°F to activate yeast without killing it and ensure good fermentation.
- Knead dough until smooth and elastic—about 7 minutes by hand or 4 minutes with a mixer.
- Lightly oil parchment paper before baking to prevent the bread from sticking.
- Check if bread is fully baked by tapping the bottom to hear a hollow sound or using a thermometer to confirm it reaches 190°F.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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