Vegan Challah Bread
Experience the magic of traditional challah bread reimagined in this completely plant-based Vegan Challah Bread recipe! This fluffy, golden loaf features a delicate braid and a tender crumb that perfectly balances sweetness and a hint of savoriness. Made with aquafaba and a touch of maple syrup, this egg-free version achieves the rich texture and glossy finish you love, while remaining 100% vegan. The dough is easy to prepare, requiring simple pantry staples like all-purpose flour, instant yeast, and vegetable oil. Topped with a sprinkle of sesame seeds for added crunch, this challah is ideal for celebratory occasions, as a centerpiece at dinner, or enjoyed fresh with your favorite spreads. Perfect for vegan diets and anyone seeking a delicious, cruelty-free alternative to a classic loaf, this recipe promises to impress your taste buds and guests alike!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 0.25 cup Granulated sugar
- 1 teaspoon Salt
- 1.5 cups Warm water
- 0.25 cup Vegetable oil
- 0.25 cup Aqua faba (chickpea brine)
- 2 tablespoons Maple syrup
- 2 tablespoons Sesame seeds
Instructions
In a large mixing bowl, combine the flour, instant yeast, granulated sugar, and salt. Stir until well mixed.
In a separate bowl, mix warm water, vegetable oil, and aqua faba. Ensure the water is warm, not hot, to activate the yeast.
Add the wet ingredients to the dry ingredients and stir with a wooden spoon or use your hands to combine until the dough starts to come together.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm environment for about 1 to 1.5 hours or until it doubles in size.
Once the dough has risen, punch it down to release any air bubbles and transfer it to a floured surface.
Divide the dough into three or four equal pieces, depending on how thick you want the strands for braiding. Roll each piece into a long rope of equal thickness.
Pinch the ends of the ropes together and braid them. Tuck both ends under on each side to secure the braid.
Place the braided dough on a parchment-lined baking sheet. Cover with a kitchen towel and let rise for another 30 minutes.
Preheat your oven to 350°F (175°C).
In a small bowl, mix the maple syrup with a tablespoon of water. Brush this mixture generously over the challah to give it a nice glaze.
Sprinkle sesame seeds over the challah.
Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the challah to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 37.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 449.2 g | 163% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 77.9 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 683 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
