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.

3 comments:

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 recipe...it 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!