November 30, 2016

Vegan Water Challah (Pareve)

When I was young, most of the people want to avoid food made from eggs because they worry about raising cholesterol. To serve egg abstainers, there are many kosher bakeries has turned out water challahs but now with the advanced nutrition science the water challahs were almost forgotten since eggs were vindicated.


Have you ever think about baking challah but being out of eggs? I used to try an egg bread with a quite spectacular result. It is really easy and simple to make one from a beautiful dough rose. Haha, I am sure that all of the members of your family will tear each piece of this warm loaf within a record time. What have we in this recipe? A little bit sweet, chewy and crusty.

Needed ingredients for this vegan water challah

  • For the Challah

A 1/4 cup water

Six tsp sugar

Two 1/2 tsp active dry yeasts

1/4 cup neutral flavored oil: canola or grapeseed to oil your bowl

Two tsp salt (kosher salt or pink Himalayan sea salt)

Four to 41/2 cups all-purpose flour

  • For the Glaze

1 1/2 tsp non-dairy milk substitute like soy milk.

1 1/2 tsp pure maple syrup

Stand or hand mixer method

Firstly, put warm water in a stand mixer or big bowl after that adding there a pinch of sugar as well as sprinkling with the prepared yeast. Place this bowl aside in somewhere is warm within 5-10 minutes until you get a foamy mixture. In case, the yeast does not proof appositely, you ought to discard it in order to begin again with completely fresh yeast.

Use a whisk attachment of the mixer or a hand whisk in order to mix salt two cups of flour and sugar together. Switch to the dough hook of the mixer or a firm wooden spoon then add your remaining flour a cup once and mix well after every addition until you get a shaggy dough form and start pulling into a ball. Depend on your performing process, perhaps you will need or won’t need your last 1/2 cup of flour. In the event of your very sticky or wet dough, add it for sure. On the contrary, utilize a few for dusting the work surface.

Turn your dough out onto a light floured surface. What you have to do is that cleaning, floured knead, hands it within from five to ten minutes until you have an elastic and smooth dough. Keep in mind your dough needs to be taken a rest about some minutes whilst cleaning and drying the big mixing bowl. Don’t forget to grease your inside bowl with a little bit oil. Put your challah dough there then use oil for turning to coat. Last but not least, it is also very important and essential for you to take the plastic wrap or damp tea towel for covering your bowl after that setting aside in somewhere is warm until you see your dough rises to as little as double its bulk. Perhaps it will take you about from 45 minutes to an hour.


Remember your dough need to be punched down. Grease lightly 1 or 2 baking sheets or use parchment paper to a line is also ok. Braid or shape the dough to your discretion. From this recipe,challah-1235620_1920 you will have a big and a medium challah, two medium shallot, six or twelve challah rolls

Put your shaped rolls and shallots on the baking sheets with covering by dry, clean tea towels. Spend from 45 minutes to an hour in order to allow it to rise double.

Remember that your oven needs to be preheated to 350°F. Whilst waiting for your heating oven, let you make maple wash that means whisking together soy milk and maple syrup. Utilize a pastry brush for brushing over your challah then baking it until its crust turns into a deep golden brown as well as the sounds of your loaf hollow once being tapped. To have a big challah, you need to spend about 30-35 minutes while spending 20-25 minutes for your medium one. Rolls just need 15-20 minutes.

Kathleen C. Campbell

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