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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 4 |
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A delicious vegan challah adapted from an Israeli cookbook by Keren Peled. When I don't need to make this vegan, I just use an egg instead of the egg replacer and also brush with an egg for the glaze with, perhaps a pinch of brown sugar and soy milk or even regular milk for a dairy meal (we have a Dairy ONLY kitchen). You may also sprinkle with poppyseeds, add vanilla and/or cinnamon (I'm trying this for the first time today) or replace the vital wheat gluten with ground flax seeds (which I prefer!) This is our standby challah recipe for shabbat and chaggim and it's truly delicious (and I'm HARD to please)! Ingredients:
1 cup water (warm) |
1/3 cup oil |
1/2 cup sugar |
1 egg substitute (1/2 teaspoon xantham gum with 1/4 teaspoon hot water, mix until you get egg consistancy) |
1/2 teaspoon salt |
1 1/2 cups whole wheat flour |
1 1/2 cups white flour |
2 teaspoons dry yeast |
2 teaspoons vital wheat gluten (optional) or 2 teaspoons ground flax seeds (optional) |
brown sugar |
soymilk |
sesame seeds (we prefer white) |
Directions:
1. Put all ingredients into a bread machine.
2. Set to dough setting.
3. take out dough and braid.
4. brush with glaze
5. sprinkle with sesame seeds.
6. cook until done in an aproxamately 325 degree fahrenheit oven. Should be light golden on the top.
7. Enjoy.
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