Vegan Challah Recipes

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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

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 7

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

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