Vegan Challah Bread Recipe By Tasty

VEGAN CHALLAH BREAD RECIPE BY TASTY

Vegan Challah Bread Recipe by Tasty image

Here's what you need: yeast, granulated sugar, warm water, coconut oil, baking powder, all-purpose flour, salt

Provided by Claire Nolan

Yield 6 servings

Number Of Ingredients 7

Ingredients

1.25 oz yeast
½ cup granulated sugar, plus 1 pinch granulated sugar, divided
1 cup warm water, plus 3 tablespoons warm water, divided
6 tablespoons coconut oil, melted, divided, plus more for greasing bowl
2 teaspoons baking powder
3 cups all-purpose flour, plus more as needed
1 ½ teaspoons salt

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

CHALLAH

Challah image

Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 pieces each).

Number Of Ingredients 11

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup canola oil
1/3 cup sugar
1 tablespoon salt
4 large eggs, room temperature
6 to 6-1/2 cups all-purpose flour
TOPPING:
1 large egg
1 teaspoon cold water
1 tablespoon sesame or poppy seeds, optional

Steps:

In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 139 calories, Fat 5g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

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