Vegan Challah (Or as close as you can get, I guess…)
This is a modified and reduced version of a traditional recipe. Since it has been reduced from a very large recipe, you may need to make your own adjustments.
- 1.5 tbs active dry yeast
- 1 1/3 cups water
- ½ cup sugar
- 1 tsp salt
- 5½ cups flour
- 1 egg replacer (1/4 c applesauce works well)
- 2½ tbs oil
- Olive oil
- Nutritional yeast (optional, gives it a flavor similar to an eggwash flavor; for sweeter loaves similar to Hawaiian bread, leave this out)
- Poppy/sesame seeds (optional)
In a bowl, dissolve yeast in warm water, add 2 tsp. sugar and let stand to activate yeast. Add remaining sugar, salt, oil, & egg replacers and mix well. Gradually add flour, 1-2 cups at a time, mixing after each addition. As mixture becomes stiff, use floured hands and begin kneading. Knead for 7-8 minutes. Let rise in bowl until doubled in size - about one hour. Separate challah into halves. Divide dough into thirds and braid, place on greased pan/baking sheet. Allow to rise again until larger in size (about ½ an hour). Preheat oven to 350°. Mix nutritional yeast and olive oil until combined, brush on loaves & sprinkle with seeds. Bake 45 minutes until brown. Remove from pans and cool on racks.
Tagged as: challah. horcrvx. vegan. bread.