Sunday, September 10, 2006

Who Ever Said Vegans Have To Miss Out?

Yes, that's right; I'm vegan and I can still make challah. Technically it's called water challah, since there's no egg in it. But it's still yummy.


VeganDoc said...

Hello from one Jewish vegan to another!!!

Where did you find a recipe for vegan challah? I miss challah very much. And without egg, does the bread have the same texture?

Laura Faye said...

I can't remember where I got the was somewhere online and I lost most of my bookmarks recently. I have the recipe written down, though:

4 cups flour
1 tsp salt
1/3 or 1/2 cup sugar
1/3 cup oil
2 TB yeast
1 1/2 cups warm water

Mix yeas and about 1 tsp sugar and warm water. Let sit until it starts to bubble.

Add to flour mixgure. Knead well. Let rise about 1 hour, then shape into loaves. Let rise another 45 minutes to 1 hour.

Bake at 350 degrees F for about 25-30 minutes.

I think the challah has the same texture, but I've been a vegan for seven years, so it's been quite awhile since I had regular challah. I normally only have to bake it for about 20 minutes, but I have trouble with my oven, so I think the times listed in the recipe are probably about right for a normal oven. I also use this same recipe to make hamburger rolls (follow the same directions, but they'll only take 12-15 minutes to bake).

Nikki said...

What beautiful challah bread! I am going to try this recipe, though I know with my lack of bread/dough making skills the loaves will never ever look so beautiful!