Fantastic Vegan Challah Recipes
FANTASTIC VEGAN CHALLAH
A delicious vegan challah adapted from an Israeli cookbook by Keren Peled. When I don't need to make this vegan, I just use an egg instead of the egg replacer and also brush with an egg for the glaze with, perhaps a pinch of brown sugar and soy milk or even regular milk for a dairy meal (we have a Dairy ONLY kitchen). You may also sprinkle with poppyseeds, add vanilla and/or cinnamon (I'm trying this for the first time today) or replace the vital wheat gluten with ground flax seeds (which I prefer!) This is our standby challah recipe for shabbat and chaggim and it's truly delicious (and I'm HARD to please)!
Provided by Food Snob in Israel
Categories Yeast Breads
Time 1h55m
Yield 2 large loaves
Number Of Ingredients 12
Steps:
- Put all ingredients into a bread machine.
- Set to dough setting.
- take out dough and braid.
- brush with glaze
- sprinkle with sesame seeds.
- cook until done in an aproxamately 325 degree fahrenheit oven. Should be light golden on the top.
- Enjoy.
VEGAN CHALLAH BREAD RECIPE BY TASTY
Here's what you need: yeast, granulated sugar, warm water, coconut oil, baking powder, all-purpose flour, salt
Provided by Claire Nolan
Categories Appetizers
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the yeast and a pinch of sugar. Pour 1 cup (240 ml) of warm water over the yeast mixture while turning the bowl so it stirs itself. Rest for 5 minutes, or until the yeast has bloomed and is bubbly, then add 2 tablespoons of melted coconut oil.
- In a separate medium bowl, mix 3 tablespoons of melted coconut oil, the remaining 3 tablespoons of warm water, and the baking powder.
- In a large bowl, whisk together 3 cups (385 g) of flour, the table salt, and remaining ½ cup (110 g) of granulated sugar. While stirring, add the coconut oil and yeast mixtures to the dry ingredients and combine with a spoon. Once the dough is smooth, gradually add up to 1 cup (125 g) of flour and incorporate by kneading the dough with your hands (you may not need all of the flour).
- Knead until the dough isn't sticking to the sides of the bowl, then transfer to a large bowl greased with coconut oil. Cover with a damp towel and let rest on the counter for 2 hours, or until the dough has doubled in size.
- Punch down the dough and turn out onto a floured workspace. Knead gently to get out any large air bubbles, and form into a log shape. Depending on the braid you are planning to do, cut the dough into the appropriate amount of even pieces.
- Braid into desired shape (braiding options below) and transfer to a baking sheet lined with parchment paper. Cover with a damp towel and let rise again for 1 hour.
- Preheat the oven to 325˚F (165˚C).
- Lightly brush the challah with melted coconut oil for a nice shine and bake for 25-30 minutes, brushing with more coconut oil halfway through, until golden brown. To check for doneness try knocking on the bottom of the bread. If it sounds hollow, it's done!
- Cool completely on a wire rack before slicing.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 68 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, Sugar 12 grams
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