Challah

This traditional bread is served at Jewish ceremonial occasions such as Shabbat and other holidays. It is shared and enjoyed by many people worldwide. Typically, the bread is made with eggs and honey. In my vegan challah recipe, we use aquafaba and white sugar to recreate the texture and sweetness of traditional israeli water challah bread.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, combine warm water, yeast, and 1 tbsp sugar. Let sit for 10 mins or until yeast bubbles and froths.

Step 2

Whisk, and mix in oil, and 10 tbsp aquafaba (3 tbsp at a time).

Step 3

Whisk in the sugar and salt.

Step 4

Gradually add in flour 1 cup at a time, mixing between each addition, until dough holds together.

Step 5

Knead dough until smooth. If you are using a stand mixer, do this with your dough hook. If you are doing this by hand, do this on a floured work surface.

Step 6

Grease a large bowl with olive oil. Add dough, and cover with plastic wrap or a damp dishcloth. Place in a warm place, and let it rise for 1 hour, or until it’s almost doubled in size.

Step 7

After it’s doubled in size, punch down the dough, and cover again. Let rise for another half an hour.

Step 8

This makes 2 loaves, so cut dough in half. Braid your Challah and place on a baking sheet lined with parchment paper.

Step 9

Brush both loaves with 3 tbsp aquafaba or more as needed to cover completely, and allow to rise for another hour.

Step 10

Preheat oven to 190C / Fan 170C / 375F.

Step 11

If using seed coating, brush loaves with additional aquafaba and then sprinkle with sesame seeds or everything bagel seasoning.

Step 12

Bake on middle rack for 30-35 mins, or until golden brown. Turn tray halfway through for even baking.

Step 13

Cool loaves on a wire cooling rack.

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