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Vegan Challah Bread

June 21, 2018

If you are someone who grew up with giant meals with 6+ dishes on Friday nights, then you probably had the memory of polishing off WAY TOO MUCH challah bread before and during the meal. Somehow I always managed to give myself a stomach ache on Friday nights growing up! I've made a lot of changes since then but I don't want to give up one of my all time favorite foods! 

 

While this surely isn't the healthiest recipe on the blog, I know that many people are looking for something just a little bit better! This challah recipe uses the least amount of coconut sugar and avocado oil possible. I tried using spelt flour once with BAD results, but maybe only replacing half with amount with spelt flour can work. If you try it, please tag me and message me with your thoughts! 

 

 

 

Vegan Challah Bread (Makes 6-8 loaves)

6 tablespoons rapid rise yeast  

5 cups warm water

5 pounds Organic King Arthur Bread Flour

1 cup avocado oil 

1 cup + 2 tablespoons coconut sugar, divided

1 tablespoons salt 

Optional, additional 1-2 tablespoons oil + 1-2 tablespoons maple syrup to brush the tops. 

 

Mix together yeast, 2 tablespoons coconut sugar and 5 cups water. Whisk and let sit 5 minutes to ensure yeast is alive and mixture is bubbling. While allowing the yeast to sit, place flour, sugar and salt into the bread machine and let run on medium speed for 2 minutes. Then add oil and allow to run an additional minute. Pour in yeast mixture and mix about 10 minutes, increasing speed of machine every minute or so. Dough should look very stretchy. Place into a large glass bowl, covered with a tea towel and placed in a warm spot for 1 hour. Check dough for doneness by pressing a finger into it (it shouldn't immediately spring back).  Preheat oven to 375. Divide dough and braid in any manner you wish. (You may need additional flour for the surface). Brush the tops and cover to rise an extra 15 minutes. Bake for 20-25 minutes. 

 

 

 

 

 

 

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