Vegan Challah Bread

In a large mixing bowl or bowl of your stand mixer, combine 2 cups lukewarm water with 1 ½ tablespoon yeast and 1 tablespoon sugar. Let stand for 10 mins or until yeast bubbles and froths.

Whisk in ½ cup vegan butter or oil, and 10 tablespoons aquafaba, adding 3 tablespoons at a time.

Mix in ½ cup sugar and 1 tablespoon salt.

Mixing with the dough hook attachment, gradually add in 7 ½ to 8 ½ cups all-purpose flour, 1 cup at a time. Mix well between each addition until the dough holds together. Alternatively, knead by hand.

Knead the dough on low speed for 6 to 8 minutes until smooth. Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.

Place the dough in an oiled bowl, cover with plastic wrap, and place in a warm spot.
Leave to rise for 1 hour, or until almost doubled in size.

Once doubled in size, punch the dough down, and cover again. Leave to rise for another half an hour.

This recipe yields 2 loaves so cut the dough in half. Keep one half of the dough covered.

Divide half the dough into 6 equal pieces and roll each one into a ball. Using your hands, roll each ball into a strand.

On a lightly floured surface, place the 6 strands in a row, squeeze them together at the very top. Take the far right strand and cross it to the left over all the remaining strands. Take the strand that was the furthest left and cross it to the right over the remaining 4 strands. Rearrange the strands slightly to make room between the two middle strands. Now fold the far left strand into the middle. Take the second from the right strand and move it over the remaining strands to the far left, then move the far right strand over two to the middle. Next, take the second from the left strand and move it over the remaining strands to the far right. And fold the far left strand into the middle. Carry on going until you have braided the whole loaf then pinch the ends together and tuck underneath.

Place a large baking mat on top of a baking sheet and grease the mat with vegan butter.
Transfer the challah to the greased baking mat leaving room for the second loaf.

Divide the remaining dough into 3 equal pieces and roll each one into a ball. Using your hands, roll each ball into a strand.

On a lightly floured surface, place the 3 strands in a row, pinch them together at the very top. Tuck the pinched ends under to help hold them together. Take the left strand and cross it over the middle strand. Now, take the right strand and cross it over the middle strand. Repeat crossing left over center, followed by right over center until you reach the end. Pinch and tuck the ends under the loaf.

Transfer the challah to the prepared baking mat leaving at least 2 inches in between the loaves. Brush with 3 tablespoons aquafaba or more as needed to cover completely, loosely cover and let rise for 1 hour.

15 minutes before the rising is complete, preheat the oven to 375 °F.

Brush the loaves with additional aquafaba and sprinkle with sesame seeds if using. Bake for 30-35 minutes, rotating the baking sheet halfway through until golden brown.

Once baked, cool on a wire rack.

Slice and serve!