Vegan Challah
Yield 1 loaf
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Description
This vegan Challah is made without eggs but is still wonderfully soft, fluffy, and flavorful.Kosher, Pareve
Equipment
- A standing mixer fitted with a dough hook highly recommended
- Instant read food thermometer highly recommended
- Food scale highly recommended
- Cooling rack optional
Ingredients
- 3 and 1/2 cups (500g) all-purpose flour + a little more for dusting I strongly recommend sifting the flour; it will result in a more delicate dough with a more significant volume.
- 1 Tablespoon (10g) active dry yeast
- 1/4 cup (60 ml) canola oil plus a little more for greasing
- 3 Tablespoons (30g) granulated sugar
- 1 1/4 to 1 1/2 cups (300-360ml) lukewarm water
- 1/2 Teaspoon salt
- 2 Tablespoons (30ml) real maple syrup
- A handful of sesame seeds optional
Instructions
- In the bowl of a standing mixer, put flour and yeast (or in a large mixing bowl if kneading by hand) and mix/stir for one minute.
- Add oil and sugar and mix for about one minute.
- Slowly add water and mix to form the dough.*Because each flour is different, stored differently, and has different absorption capacities, the amount of liquid will almost always change. Even if you always use the same flour, it may be that on different days, the flour will absorb more liquid than before. So, start with half a cup of water and gradually add enough until the dough is soft but not sticky. Dough that lacks liquid will be stiffer and much less comfortable to work with. The water temperature should be warm.
- Add the salt and knead for 8-12 minutes (It helps the gluten form and the dough to be elastic with better structure).
- Grease the dough with a little bit of oil, cover with a kitchen towel or loosely with saran wrap and let the dough rise until doubled (place the bowl somewhere warm).
- Separate the dough into three equal pieces.
- Roll each piece of dough into a long rope.
- Gather the ropes and squeeze them together at the very top. Braid the ropes together like braiding hair and squeeze the ends together when complete.
- Line a baking sheet with parchment paper and place the Challah on it.
- Place the pan somewhere warm, cover with a towel, and let it rise until puffed, about an hour.
- Heat the oven to 400°F/200°C.
- Whisk the maple syrup with a tablespoon of water when ready to bake and brush it all over the Challah.
- Sprinkle on sesame seeds.
- Slide the Challah on its baking sheet into the oven and bake for 25 to 30 minutes. The Challah is done when it is a rich golden brown and registers 190°F/90°C in the very middle with an instant-read thermometer.
- Let the Challah cool on a cooling rack.
Tried this recipe? Tag@mamalivingabroad