Vegan Challah Bread

water challah recipe
Water challah recipe
Share it on your social network:
Or you can just copy and share this url

Ingredients

2 cups Water warm
1 ½ tbsp Active dry yeast
1 tbsp + ½ cup Sugar white
½ cup Vegan butter softened, or vegetable oil
10 tbsp Aquafaba + up to 10 tbsp for wash
1 tbsp Salt
7 ½ to 8 ½ cups All-purpose flour
For sprinkling:
Sesame seeds optional
For serve:
Golden syrup
Apple jam

Nutritional information

152
сalories
0,9g
fat
31,6g
carbohydrates
3,9g
protein
0mg
cholesterol
242mg
sodium
1 slice
serving size
Ingredients
  • For sprinkling:

  • For serve:

Vegan Challah Bread

Share

Vegan Challah Bread is a water challah recipe made without eggs and dairy but still deliciously soft and fluffy. And if you have a reason to avoid dairy and eggs, these amazingly baked loaves are sure to please. This recipe is completely vegan and uses white sugar instead of traditional honey. Challah is a Jewish holiday and Shabbat staple, and it is meant to be shared with family and friends. It is traditionally braided and sprinkled with sesame seeds for a beautiful presentation. This challah bread is delicious any way you serve it and makes great French toast too. 

This bread recipe calls for 2 times rising, but the result is worth it. The second rise allows yeast more time to work and helps develop a light texture and chewy crumb. So, make the recipe when you have the time to indulge in the meditative qualities of kneading, rising, shaping, and baking your own bread. This recipe yields 2 loaves. Be sure to follow the instructions below to make a three or six-strand challah. Enjoy!    

To make the Vegan Challah Bread, you will need the following ingredients:

Ingridiens for Vegan Challah Bread

Steps to make Vegan Challah Bread

1

Dissolve yeast

10

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.

2

Add wet ingredients

2

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

3

Add sugar and salt

1

Mix in ½ cup sugar and 1 tablespoon salt.

4

Add flour

3

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.

5

Knead

10

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.

6

Rise

1h

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.

7

Second rise

30

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

8

Divide dough

1

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

9

To make 6-strand challah

2

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

10

Braid dough

3

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.

11

Transfer to baking sheet

1

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.

12

To make 3-strand challah

2

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

13

Braid dough

3

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.

14

Transfer to baking sheet and let rise

1h

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

Preheat oven

5

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

16

Bake

30

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.

17

Cool

Once baked, cool on a wire rack.

18

Serve

Slice and serve!

It's time to put your braiding skills to good use with this easy Vegan Challah Bread recipe! When it comes to celebrations big or small, there is nothing better than a slice of homemade bread. Give this recipe a go, and please come back to leave us a comment and rating!

  • Recipe Reviews:
    (1)
Cheese Fritters Recipes– Homemade Cheese Fritters –Easy Cheese Fritters
previous
Cheese Fritters
Mile-High Loaded Coleslaw Recipes– Homemade Mile-High Loaded Coleslaw –Easy Mile-High Loaded Coleslaw
next
Mile-High Loaded Coleslaw
Add Review
Add Comment

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Soft and fluffy holiday bread! Thanks for sharing!

Write your own review

You can optionally upload your own image along with a review