Vegan Challah
- Ready In:
- 2hrs 30mins
- Ingredients:
- 12
- Yields:
-
2 loaves
ingredients
- 36.97 ml dry active yeast
- 78.78 ml warm water ("wrist" temperature)
- 1419.54 ml flour (I usually do a white ( whole wheat ratio of 4 ( 2)
- 236.59 ml soy flour
- 14.79 ml salt
- 118.29 ml brown sugar
- 118.29 ml vegetable oil (canola ok, too)
- 2 overripe bananas (mostly black)
- 236.59 ml boiling water
- 118.29 ml cold water
- 118.29 ml boiling water, for brushing braids
- poppy seeds or sea salt, to top
directions
- In one small bowl, dissolve yeast in the warm water, put to the side to stand for 5-10 minutes.
- Mash bananas in other small bowl.
- In large bowl mix: oil, sugar, salt, and boiling water, stirring so it's all mostly dissolved.
- Add the cold water to the large bowl (the mix should be warmish now but not hot). Stir in yeast mix.
- Add bananas.
- Add flour, one cup at a time.
- Turn out onto lightly floured surface. Knead for 5-10 min, dough should be smooth, not too stiff or too runny.
- Lightly coat the large mixing bowl in oil, turn the dough in it to just coat it with oil, place a towel over the dough in the bowl and let it rise for about 1 hr, till double in volume.
- Punch dough down, turn out and knead again 2-3 minute Divide dough into 2 balls, divide each ball into 3 sections, roll each section into long ropes and make 2 braids. Preheat the oven to 350.
- Let the braids rise 45 minute Boil a little more water. Just before putting braids in the oven, brush them with boiling water, then sprinkle with sesame seeds, poppy seeds, or sea salt.
- Bake 30 minute You'll know they're done when you tap them on the bottom and they sound hollow. Let cool on a drying rack for 10 min before slicing. Enjoy!
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