This vegan challah bread feels and tastes exactly as a traditional challah should, with a feathery, light crumb and a pleasing but mild sweetness.
Long before there were any vegan recipes for Jewish challah bread on the internet I created my whole wheat vegan challah and shared it with you. It is a delicious bread and so good for you.
Today I have for you another challah recipe that stays as close to an original challah bread as possible in flavor and texture, but without any eggs.
This vegan challah is a thing of beauty. It has a lovely golden-brown hue and a delicate, feathery, airy crumb that's slightly sweet--exactly as challah should be.
[feast_advanced_jump_to]What is challah bread?
Challah (pronounced ha-luh -- the "c" is silent but not quite invisible because the "h" is pronounced with a guttural sound) is a Jewish bread enriched with eggs and leavened with yeast.
Challah is usually served on the Jewish Sabbath or on holy days (for Rosh Hashanah the bread is usually baked in a round loaf--see how to do that in my vegan sourdough challah bread recipe). Challah is typically made with three, four, six and even eight braids. The braids have deep significance in the Jewish faith, symbolizing love, peace, truth and strength, among other meanings.
Challah bread has a rich, yellow crumb because of all the egg yolks, and a brioche-like sweetness and fluffy, flaky texture, although it doesn't typically need a ton of butter, the way a brioche does. Instead it needs (a much smaller quantity of) oil, although melted butter can be used in this recipe for more richness.
This is an amazing bread to eat on its own, as is this vegan version, although a pat of vegan butter or jam won't go amiss. You can also make sandwiches with this vegan challah, dip it into gravies and soups, and add it to awesome breakfast foods, like this vegan French toast or vegan apple bread pudding.
Why you will love this recipe
- This vegan challah is so much like a traditional challah bread, with the same light texture and soft crumb. Whether you've always loved challah or are making this the first time, you will fall in love.
- This is also an easy recipe, and if you are a bread maker you should be able to make this vegan challah recipe with no trouble at all. If you are a new baker, simply follow directions and you'll be proud of the results.
- A challah looks stunning and is bound to impress your family and guests. Even if you have limited braiding abilities, you can do a simple three strand challah, like the one I did, to create a gorgeous loaf. If you are adept at braiding, do a four-strand or six-strand challah and it will look even more amazing!
- Everyone will love it! This is a bread you will adore, because it's simply so yummy. It's definitely a kid-pleaser.
Ingredients
- Active dry yeast. You can substitute with instant yeast.
- Lukewarm water. This is for blooming the yeast. If you add cold water to the yeast it will take forever for the yeast to come to life and multiply, so always make sure the water is heated just enough so you can comfortably dip your finger in it.
- Non-dairy milk. This helps create a softer crust. I used soy milk but another non-dairy milk, including oat milk or almond milk, would work.
- Sugar. A challah needs to be slightly sweet. I use granulated sugar, but maple syrup is nice here too. Substitute with an equal amount as the sugar.
- A neutral oil. Avocado oil, grape seed oil, sunflower oil and safflower oil are all good choices.
- Unbleached all purpose flour. You can swap out one cup of all purpose flour for whole wheat flour.
How to make vegan challah
1. Place the yeast, sugar and warm water in a large bowl or the bowl of a stand mixer. Let it stand five minutes until frothy.
2. Add flour and salt to the bowl. Add the oil and milk and knead until a dough forms.
3. Continue kneading for 6-8 minutes until the dough is smooth but very slightly tacky.
4. Form the dough into a smooth ball and place in an oiled bowl. Coat the top with oil. Cover the bowl with a tight lid or plastic wrap.
5. Set the bowl in a warm spot to rise for 1 ½ to 2 hours or until doubled.
6. Turn the dough out on an unfloured surface and cut into three equal portions.
7. Form each section into a smooth ball. Cover with a kitchen towel and let stand 10 minutes so the dough relaxes and is easier to work with.
8. Using the palms of your hand roll each ball into a rope, about 12 inches in length. Pinch the ropes together at one end and braid. Tuck the ends on either side underneath.
9. Place the braided loaf on a baking sheet lined with parchment paper or a silicone mat. You can also lightly oil the baking sheet instead. Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
10. Cover the loaf with a kitchen towel and let it stand in a warm spot for 45 minutes to an hour until it is puffy and has roughly doubled in size. Brush with a wash of one tablespoon maple syrup mixed with one tablespoon of non-dairy milk. You can also sprinkle on poppy seeds or sesame seeds at this time, if you want to.
11. Bake 30 minutes until the loaf is golden brown. Cool completely on wire cooling rack before slicing.
Recipe FAQs
Eggs help the challah bread rise and give it a larger crumb. In this vegan challah recipe we use nondairy milk--specifically soy milk, which is high in protein (although you can use another kind)--to help achieve the same effect.
Yes, absolutely.
You can substitute one cup of the all purpose flour for whole wheat flour. You can also try making my whole wheat vegan challah, which is quite wonderful.
The rise time will certainly depend on the temperature in your neck of the woods. You can keep the bread in a cold oven with just the light turned on to help speed the rise. Wait until the dough has risen properly before you bake.
Storage instructions
- Refrigerate: Store in an airtight bag or container in the fridge for up to four days.
- Freeze: Freeze the whole bread or individual slices in an airtight container for up to four months.]
- Reheat: Reheat in the toaster oven until warmed through or toasty.
More vegan bread recipes
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Vegan Challah
Equipment
-
Stand mixer or large mixing bowl
Ingredients
- 2¼ teaspoons active dry yeast
- ½ cup lukewarm water
- 4 tablespoons granulated sugar
- 3 cups unbleached all purpose flour
- ¾ teaspoon kosher salt
- ½ cup warm non-dairy milk (you might need a couple of tablespoons more or a little less depending on the weather in your part of the world).
- ¼ cup neutral oil (I used avocado. Use any unflavored oil, including grapeseed oil, sunflower oil and safflower oil).
Optional "egg" wash
- 1 tablespoon maple syrup
- 1 tablespoon non-dairy milk
Instructions
-
Place the yeast, sugar and warm water in a large bowl or the bowl of a stand mixer. Let it stand five minutes until frothy.
-
Add flour and salt to the bowl. Add oil and milk and knead until a dough forms.
-
Continue kneading for 6-8 minutes until the dough is smooth but very slightly tacky.
-
Form the dough into a smooth ball and place in an oiled bowl. Coat the top with oil. Cover the bowl with a tight lid or cling wrap. Set the bowl in a warm spot to rise for 1 ½ to 2 hours or until doubled.
-
Once the dough has risen, turn it out on an unfloured surface and cut into three equal portions.
-
Form each section into a smooth ball. Cover with a kitchen towel and let stand 10 minutes so the dough relaxes and is easier to work with.
-
Using the palms of your hand roll each ball into a rope, about 12 inches in length. Pinch the ropes together at one end and braid. Tuck the ends on either side underneath.
-
Place the braided loaf on a baking sheet lined with parchment paper or a silicone mat. You can also lightly oil the baking sheet instead. Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
-
Cover the loaf with a kitchen towel and let it stand in a warm spot for 45 minutes to an hour until it is puffy and has roughly doubled in size. Brush with a wash of one tablespoon maple syrup mixed with one tablespoon of non-dairy milk for great color. You can also sprinkle on poppy seeds or sesame seeds at this time, if you want to.
-
Bake 30 minutes until the loaf is golden brown. Cool completely on wire rack before slicing.
Notes
- To make this bread part wholegrain, you can substitute one cup of the all purpose flour for whole wheat flour.
- The rise time for the dough will depend on the temperature in your neck of the woods. You can keep the bread in a cold oven with just the light turned on to help speed the rise. Wait until the dough has risen properly before you bake.
- Refrigerate: Store in an airtight bag or container in the fridge for up to four days.
- Freeze: Freeze the whole bread or individual slices in an airtight container for up to four months.]
- Reheat: Reheat in the toaster oven until warmed through or toasty.
Nutrition
The post Vegan Challah appeared first on Holy Cow Vegan.
The post Vegan Challah appeared first on Holy Cow Vegan.
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