Classic

Vegan Challah

Name: Vegan Challah
Total time: 210 min
Yield: 2 loaves
Ingredients: 6 cups bread flour; 2 1/4 tsp instant yeast; 1/2 cup sugar; 2 tsp salt; 1 1/4 cups warm water; 1/3 cup neutral oil; 2 tbsp maple syrup mixed with 2 tbsp plant milk, for the wash

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By Shira

3 hr 30 min total
35 min active
Makes 2 loaves
Medium
Dairy-free
Nut-free
Vegan

Use in a bake

No eggs, no problem: a soft, golden challah that is dairy-free and egg-free. Makes two loaves.

Ingredients

Make

loaves

6 cups bread flour (750 g)
2 1/4 tsp instant yeast (7 g)
1/2 cup sugar (100 g)
2 tsp salt (12 g)
1 1/4 cups warm water (300 g)
1/3 cup neutral oil (80 g)
2 tbsp maple syrup mixed with 2 tbsp plant milk, for the wash (40 g)

Hafrashat challah · 750 g flour in this batch

Customs differ. This is information, not a ruling: please ask your rabbi which custom you follow. Read the guide

Method

Mix and knead all ingredients into a smooth, slightly tacky dough.
Cover and let rise until doubled.
Divide and braid, rest on lined trays.
Brush with the maple wash. Bake at 175 C (350 F) until deep golden.

Notes

The maple wash gives a beautiful shine and a hint of sweetness.

Recipe credit: The challah bake kitchen

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