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Prep 2 hrs
Cook 30 mins
modified from ppk
Make and share this Vegan Challah recipe from Food.com.
- 2 1⁄2 tablespoons dry active yeast
- 1⁄3 cup warm water ("wrist" temperature)
- 3 cups unbleached flour
- 3 cups whole wheat pastry flour
- 1 cup soy flour
- 1 tablespoon salt
- 1⁄2 cup brown sugar or 1⁄2 cup dry artificial sweetener
- 1⁄2 cup vegetable oil (canola ok, too)
- 2 overripe bananas (mostly black)
- 1 cup boiling water
- 1⁄2 cup cold water
- 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.
- 4Add 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.
While I did not think this tasted like the traditional eggy challah, this is a wonderful yeast bread. I used about 2 tbsp. of yeast as that was all I had. I used olive oil and all unbleached flour (once again all I had). When I added the flour I started with the soy flour since one of the reasons I chose this was to use some of the soy flour I have. My bananas had been frozen so I let them defrost first. I added about 5 cups of the white flour and then added some of the last cup while kneading. This bread came together easily and rose beautifully. The only problem I had was the fact that the recipe does not say how long to bake it. I went with about 30 minutes, checking frequently.