Recipes & Reflections

Vegan Challah Bread

December 24, 2010  |  9 Comments

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I got this recipe from my sister last year and loved the bread so much I almost had to stop making it (to keep from eating too much of it!). So when we decided to go vegan this year, I was wondering how this bread would turn out with egg substitute. I was happy to discover that it turned out great! So great that I once again couldn’t stop eating it!  It’s sweet and chewy and fun to pull apart!

Vegan Challah Bread

Here’s the recipe:

2 cups warm water
5 teaspoons yeast
1 tablespoon sugar
1/4 cup sugar
1 tablespoon salt
2 cups flour (white or wheat or a mix)
1/4 cup oil
1 egg (substitute)
3 to 5 cups flour (white or wheat or a mix)

Combine 2 cups of warm water with yeast and sugar (1 tablespoon).  Let sit until the yeast foams or bubbles.

Mix the 1/4 cup sugar, salt and 2 cups of flour in a bowl.  Add the yeast mixture once it has foamed.  Add the oil and egg substitute, then 3 to 5 cups of flour until the dough has a nice consistency (not to sticky but not too dry).   NOTE: We used half whole wheat flour and half white all-purpose flour.

Kneed for a few minutes and place in a bowl covered with a towel in a warm spot for one hour to rise.  Punch the bread down and kneed a bit more.  Split it into two pieces.  Then split each of those into three long thin pieces that you can then braid together.  After creating two braided loaves, place on a cookie sheet (oiled lightly or with parchment paper) to rise for another hour.  Bake for 20 minutes at 375 degrees.  Enjoy!

Categories: Breads & Muffins

9 Comments to “Vegan Challah Bread”

  1. Bobbi
    December 24th, 2010 @ 4:17 pm

    Looks great, Sharon! We love bread. Any idea about calories?

  2. admin
    December 24th, 2010 @ 6:08 pm

    I will do some calculations…but in the meantime, I wouldn’t describe it as low calorie with all that flour. The more whole wheat flour the better! It all depends on whether you can control yourself when you eat it! There isn’t a lot of sugar or oil though, and the egg substitute cuts the cholesterol out. :)

  3. Heather Maxon
    December 26th, 2010 @ 5:48 am

    I’m going to make this bread today for a social gathering we are going to this evening…I hope mine turns out as beautiful and yummy as yours did- I can’t wait to try it, definitely sounds addictive.

  4. Heather Maxon
    December 27th, 2010 @ 7:09 am

    I started making this recipe only to realize I was out of whole wheat flour. No big deal, I decided all white flour would be a treat…except I only had about 5 cups left of that kind too. Improvising with some buckwheat flour seemed risky but I had already started the process so I gave it try. To my delight (and family and friends) it still turned out delicious- sweet, soft and chewy! Now it’s time to go to the store and restock my pantry…I look forward to making the whole wheat version soon. It was also my first time using egg replacer and was inspired by the success of this bread; I feel encouraged to do more baking now. Thanks for the recipe!

  5. admin
    December 27th, 2010 @ 9:01 am

    Heather, that’s so cool. I think we’ll have to try some other flours the next time we make it. I’m glad it turned out! The egg replacer is great, it really makes vegan baking easy!

  6. jennie
    December 27th, 2010 @ 8:12 pm

    if this post had a Like button, I would like it! (hint hint :)

  7. Amanda
    December 27th, 2010 @ 8:49 pm

    That sounds delish! What do you use for an egg replacer?

  8. admin
    December 27th, 2010 @ 8:51 pm

    Oh, I know…I need to make an FB page for Vocal Vegan…soon I will! Glad you LIKE it!

  9. admin
    December 27th, 2010 @ 8:54 pm

    Amanda, I use Bob’s Red Mill Egg Replacer. I have also heard that Ener-G Egg Replacer is really good too. They have slightly different ingredients, but you can find both at most natural food stores (or Whole Foods).

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