This is one of my favorite bread recipes for any time of year, but if you’re visiting family for the Jewish holidays (or hosting a vegan at the family meal), hopefully this recipe will be helpful for your Hanukkah spread.
Traditional Challah bread is made with eggs from chickens, but this vegan recipe creates a soft, delicious bread that is highly enjoyable, while also being egg-free.
If you have a breadmaker, you can prepare the dough in the machine, then remove it for the braiding and baking (see directions below). You can also add a cup of golden raisins or sultanas to the dough just before shaping.
yields 1 loaf (or 2 small loaves)
2 teasoons active dry yeast
1/4 cup warm water
2 Tablespoons sweetener
2 1/2 teaspoons powdered egg replacer mixed with 1 cup water
2 teaspoons sea salt
1/4 cup oil
4 1/2 cups whole wheat pastry flour, sifted
2 Tablespoons poppy seeds (optional - for topping)
To make dough with a bread maker, do so according to your machine’s directions.
The water should go in first and the yeast last to keep it dry. Begin here >>> with dividing dough and shaping.
Dissolve yeast with sweetener in warm water (not hot) and let sit for at least 15 minutes in a warm place until yeast bubbles and is doubled in size.
Mix egg replacer with water in a bowl and add risen yeast along with sea salt and oil.
Add flour slowly to the wet mixture and mix together well.
Place on a floured board and knead for 10 minutes, adding flour as needed.
Dough should be smooth and elastic yet not sticky.
Cover and let rise for 1 1/2 hours, then punch down.
>>> Divide the dough into thirds making three equal ropes.
Pinch together at one end and braid together.
Pinch at the other end to secure the braid.
Let rise until doubled in size (about 45 minutes).
Brush lightly with oil and sprinkle poppy seeds on top.
Bake in a pre-heated oven at 350°F for 25 minutes until golden-brown.