5 from 12 votes
Easy Vegan Challah Bread Recipe
The Easy Vegan Challah Bread Recipe yields a braided loaf made from a yeast-leavened dough enriched with oil, sugar, and turmeric, then topped with a glaze of agave nectar and olive oil. The texture is smooth and soft, with a golden crust and a subtle color from turmeric. This bread provides a plant-based alternative to traditional challah.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
12
servings
Calories:
387 kcal
Course:
Bread
Cuisine:
Israeli
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 387
% 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.