Why You’ll Love this Vegan Challah Recipe
When you try this vegan challah recipe, you’ll quickly discover why it’s a favorite among bread lovers. The aroma that fills your kitchen while it bakes is simply irresistible.
I love how the dough transforms, becoming soft and fluffy, with a golden crust that beckons to be sliced. Each bite is a delightful mix of sweetness from the bananas and a hint of richness from the oil.
Plus, it’s a fun process to braid the dough, making it not just a recipe but a creative experience. Trust me, once you taste it, you’ll want to make it again and again!
Ingredients of Vegan Challah
When it comes to making vegan challah, having the right ingredients is key for achieving that soft, fluffy texture and delightful flavor. This recipe is packed with wholesome ingredients, many of which you might already have in your pantry.
It’s amazing how a few simple components can come together to create something so delicious. So, let’s plunge into what you’ll need to whip up this beautiful bread that not only looks impressive but also tastes incredible.
Ingredients:
- 2 1/2 tablespoons dry active yeast
- 1/3 cup warm water (about wrist temperature)
- 6 cups flour (I usually do a mix of white and whole wheat, like a 4:2 ratio)
- 1 cup soy flour
- 1 tablespoon salt
- 1/2 cup brown sugar
- 1/2 cup vegetable oil (canola oil works too)
- 2 overripe bananas (the blacker, the better)
- 1 cup boiling water
- 1/2 cup cold water
- 1/2 cup boiling water (for brushing the braids)
- Poppy seeds or sea salt (for topping)
Now, let’s talk about the ingredients a bit more. The bananas are a delightful surprise in this recipe, adding a natural sweetness and moisture that keeps the bread tender.
If you happen to have some bananas that are well past their prime, this is the perfect way to give them a second life. As for the flour, you can totally experiment with the ratios to suit your taste.
Want it a bit heartier? Add more whole wheat. Just remember, the dough should feel smooth and pliable, not like a rock.
And don’t skimp on that boiling water when brushing the braids—it’s what gives them that lovely sheen. So gather your ingredients, roll up your sleeves, and let’s get ready to make some challah magic!
How to Make Vegan Challah
Alright, let’s get into the nitty-gritty of how to make this delightful Vegan Challah. First things first: grab your 2 1/2 tablespoons of dry active yeast and dissolve it in 1/3 cup of warm water. Make sure the water is about wrist temperature—if it’s too hot, you might accidentally send your yeast to a bubbly grave. Let that sit aside for about 5 to 10 minutes so it can work its magic. You should see some bubbles forming, which is a good sign that your yeast is still alive and ready to party.
Now, let’s move to a larger bowl—this is where the real fun begins. Combine 1/2 cup of vegetable oil, 1/2 cup of brown sugar, and 1 tablespoon of salt, then pour in 1 cup of boiling water. Give it a good stir until everything is mostly dissolved; it should look a bit like a sweet, oily soup.
Once that’s done, add in your 1/2 cup of cold water. The mix should feel warm but not scalding hot. Now, toss in that yeast mixture, followed by the mashed bananas (you’ll need two overripe ones—think black and spotty). Next, it’s time to bring in the flour gang! Gradually add in 6 cups of flour, one cup at a time, mixing thoroughly as you go. When it starts to form a dough, turn it out onto a lightly floured surface and knead that baby for about 5 to 10 minutes until it’s smooth and elastic—this is your chance to work out any frustrations from the day.
Once your dough is looking glorious, give it a light coat of oil and pop it back into the bowl. Cover it with a towel and let it rise in a warm place for about an hour, or until it doubles in size. This is the perfect time to binge-watch a show or maybe start thinking about what you’ll slather on your fresh challah later.
When the dough has risen, punch it down (yes, really—let it know who’s boss), and knead it for another 2 to 3 minutes. Divide it into two equal balls, then each ball into three sections. Roll each section into long ropes and braid them together—this is where your inner baker can shine.
After braiding, let the dough rise again for 45 minutes. Preheat your oven to 350°F while you prepare a little boiling water to brush on top of the braids. Before they hit the oven, give your challah a nice glaze with that boiling water and sprinkle on some poppy seeds or sea salt. Bake them for about 30 minutes, and you’ll know they’re done when they sound hollow when tapped on the bottom.
After all that hard work, let them cool for about 10 minutes on a rack—if you can wait that long. Enjoy the sweet smell of your homemade vegan challah wafting through the house. It’s a win-win, really.
Vegan Challah Substitutions & Variations
While crafting a delicious Vegan Challah, you might want to explore some substitutions and variations to suit your taste or dietary needs.
For sweetness, try maple syrup or agave instead of brown sugar. If you’re avoiding bananas, unsweetened applesauce works beautifully.
For a gluten-free option, substitute all-purpose flour with a gluten-free blend, keeping an eye on the texture. You can also add spices like cinnamon or cardamom for a unique twist.
Want a savory version? Incorporate herbs or garlic powder into the dough.
Get creative, and tailor this recipe to make it truly yours!
What to Serve with Vegan Challah
If you’re wondering what to serve with your Vegan Challah, there are plenty of delicious options to contemplate.
I love pairing it with a warm, hearty soup, like lentil or vegetable, which complements the bread perfectly. A fruity jam or vegan butter spread adds a sweet touch, making it great for breakfast or brunch.
For a more savory option, hummus or a rich avocado spread works wonders. You can’t go wrong with a fresh salad, either; it balances the sweetness of the Challah nicely.
Whatever you choose, your Vegan Challah will shine alongside these delightful accompaniments!
Additional Tips & Notes
Pairing your Vegan Challah with delicious accompaniments is just the start—here are some additional tips to enhance your baking experience.
First, make sure your yeast is fresh for the best rise. If you want a richer flavor, let the dough rest in the fridge overnight.
For a beautiful crust, experiment with different toppings like sesame seeds or a sprinkle of cinnamon sugar.
Don’t hesitate to adjust the flour ratio to your preference; whole wheat adds a nutty taste.
Finally, remember to let your challah cool before slicing—it’ll help maintain that perfect texture.
Happy baking!