Fantastic Vegan Challah Recipes

Steps:

• Put all ingredients into a bread machine.
• Set to dough setting.
• take out dough and braid.
• brush with glaze
• sprinkle with sesame seeds.
• cook until done in an aproxamately 325 degree fahrenheit oven. Should be light golden on the top.
• Enjoy.

Steps:

• This recipe works best in a big mixer, but can be done by hand.
• I've never tried it in a bread machine.
• In a separate bowl, proof yeast by mixing with with 3/4 cup of warm water (follow temperature guide on package) and 1T sugar.
• It should double in size.
• While yeast is proofing, put dry ingredients into mixing bowl.
• Wait for the yeast to be ready to add eggs, oil, 1 C warm water, and the yeast mixture.
• Mix on lowest setting for about a minute then increase slightly to reccommended setting for bread.
• Mix for 10- 15 minutes adding flour if needed.
• Dough should be sticky, but pull away from sides of bowl.
• Leave dough in the same bowl to rise, and cover with a damp cloth.
• Keep it someplace warm, I like to run the dishwasher at the same time and put the bowl on top.
• Let it rise for 1 1/2- 2 hours, until double in size.
• When dough is doubled, turn it out onto a floured surface and knead by hand a little.
• Oil 2 large loaf pans well, this bread tends to stick.
• divide the dough in half.
• You can braid it like traditional challah, or just form into a loaf shape and put it into the pan.
• To braid it divide each half into three pieces and roll each into a rope.
• Pinch the ends of three ropes together and alternate crossing the sides over the middle.
• Pinch the ends together and place in loaf pan.
• Brush the top with a beaten egg.
• You can also top with sesame or poppy seeds.
• Bake for 1/2- 3/4 hour at 350 degrees.
• Bread should be medium brown and should sound hollow when tapped on the bottom.
• Let cool on a cake rack.
• This challah freezes very well if wrapped tightly.
• It tastes great warm.

Steps:

• In a medium bowl, combine the yeast and a pinch of sugar. Pour 1 cup (240 ml) of warm water over the yeast mixture while turning the bowl so it stirs itself. Rest for 5 minutes, or until the yeast has bloomed and is bubbly, then add 2 tablespoons of melted coconut oil.
• In a separate medium bowl, mix 3 tablespoons of melted coconut oil, the remaining 3 tablespoons of warm water, and the baking powder.
• In a large bowl, whisk together 3 cups (385 g) of flour, the table salt, and remaining ½ cup (110 g) of granulated sugar. While stirring, add the coconut oil and yeast mixtures to the dry ingredients and combine with a spoon. Once the dough is smooth, gradually add up to 1 cup (125 g) of flour and incorporate by kneading the dough with your hands (you may not need all of the flour).
• Knead until the dough isn't sticking to the sides of the bowl, then transfer to a large bowl greased with coconut oil. Cover with a damp towel and let rest on the counter for 2 hours, or until the dough has doubled in size.
• Punch down the dough and turn out onto a floured workspace. Knead gently to get out any large air bubbles, and form into a log shape. Depending on the braid you are planning to do, cut the dough into the appropriate amount of even pieces.
• Braid into desired shape (braiding options below) and transfer to a baking sheet lined with parchment paper. Cover with a damp towel and let rise again for 1 hour.
• Preheat the oven to 325˚F (165˚C).
• Lightly brush the challah with melted coconut oil for a nice shine and bake for 25-30 minutes, brushing with more coconut oil halfway through, until golden brown. To check for doneness try knocking on the bottom of the bread. If it sounds hollow, it's done!
• Cool completely on a wire rack before slicing.
• Enjoy!