Servings
Font
Back
5.0 from 12 votes

Easy Vegan Challah Bread Recipe

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!

Prep Time
20 mins
Cook Time
20 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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
  7. Braid the strands into a nice long braid, pulling gently as you braid to elongate the loaf.
  8. 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).
  9. Once the oven is preheated, bake the loaf for 30-35 minutes until golden brown.
  10. Meanwhile, stir together the olive oil and agave nectar.
  11. Once the bread is lightly golden brown and cooked through, remove the loaf and brush thoroughly with the agave and olive oil.
  12. 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

  • 🔊 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

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

% 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.