Fantastic Vegan Challah Recipe
A delicious vegan challah adapted from an Israeli cookbook by Keren Peled. When I don't need to make this vegan, I just use an egg instead of the egg replacer and also brush with an egg for the glaze with, perhaps a pinch of brown sugar and soy milk or even regular milk for a dairy meal (we have a Dairy ONLY kitchen). You may also sprinkle with poppyseeds, add vanilla and/or cinnamon (I'm trying this for the first time today) or replace the vital wheat gluten with ground flax seeds (which I prefer!)
This is our standby challah recipe for shabbat and chaggim and it's truly delicious (and I'm HARD to please)!
Ingredients
- 1 cup water (warm)
- 1/3 cup oil
- 1/2 cup sugar
- 1 egg substitute (1/2 teaspoon xantham gum with 1/4 teaspoon hot water, mix until you get egg consistancy)
- 1/2 teaspoon salt
- 1 1/2 cups whole wheat flour
- 1 1/2 cups white flour
- 2 teaspoons dry yeast
- 2 teaspoons vital wheat gluten (optional) or 2 teaspoons ground flax seeds (optional)
for the glaze
- brown sugar
- soymilk
- sesame seeds (we prefer white)
Instructions
- Put all ingredients into a bread machine.
- Set to dough setting.
- take out dough and braid.
- brush with glaze
- sprinkle with sesame seeds.
- cook until done in an aproxamately 325 degree fahrenheit oven. Should be light golden on the top.
- Enjoy.
Add Your Own Notes
Nutrition
Serving: 798gCalories: 1172.5kcalCarbohydrates: 188.4gProtein: 23.6gFat: 39.1gSaturated Fat: 5.2gSodium: 592.1mgFiber: 14.3gSugar: 50.6g
Tried this recipe?Let us know how it was!