Vegan Challah Bread Recipe
A beautiful gluten free vegan challah
Vegan Challah Bread Recipe
Many years ago I found this Vegan Challah Bread Recipe on the web, and had been making it until I was diagnosed gluten intolerant! BUT, This recipe is FABulously scrumptious. So for those of you who are not gluten intolerant, this recipe makes a great Vegan Challah Bread!
I usually triple the recipe and make many loaves and freeze them after they are baked. My whole family loves it and when served to friends they want the recipe. This bread holds up very well to freezing. This recipe makes 2 braided loaves.
Challah is usually pareve (containing neither dairy nor meat—important in the laws of Kashrut). Unlike brioche and other enriched European breads, which contain butter or milk.
Depending on the ingredients that are used, challah can either be very nutritious, or high in fat, refined carbohydrates, and sugar. It is made without butter, but many recipes call for oil, which can increase the amount of fat in the bread. My vegan recipe uses oil, bananas and NO eggs! It is very rich in taste and is moist and soft.
I am working on making a Gluten Free Version, keep tuned.
Vegan Challah Bread Recipe
A delicious vegan and GF bread
Servings: 16 servings
Calories: 308kcal
Ingredients
YEAST:
- 2 & 1/2 TBsp dry active yeast
- 1/3 cup warm water "wrist" temperature"
DRY Ingredients:
- 6 cups flour white: whole wheat ratio of 4:2
- 1 cup soy flour
WET Ingredients:
- 1/2 cup vegetable or canola oil
- 1/2 cup brown sugar
- 1 TBsp salt
- 1 cup of BOILING water
OTHER
- 2 overripe mashed bananas
Instructions
- Dissolve yeast in a small bowl of warm water, I just sprinkle yeast on top of the warm water. Place the bowl to the side and let sit for 5 - 10 minutes for yeast to get bubbly.
- Mix wet ingredients in a small bowl. THEN ADD 1/2 cup COLD (not icy) water. This mixture should be warmish now but not hot.
- Add bananas and stir in the yeast mixture.
- Add the dry ingredients one cup at a time
- Once all the flour is incorporated into the wet mixture...turn the flour ball out onto lightly floured surface. Knead for 5-10 minutes, dough should be smooth.
- Lightly coat the large mixing bowl in oil, turn the just kneaded dough into the bowl and roll it over once to coat the dough with oil. Let rise in the bowl for about 1 hour or until double in size.
- Punch dough down, turn out and knead again for 2-3 minutes. Divide the dough into 2 balls. Divide each ball into 3 sections and roll each section into long ropes and braid each loaf using the now 3 long braids. You can make a long loaf or a ring.
- RAISE the braided bread for 45 minutes. Before you place loaves into the oven to bake......you can boil a little more water, brush the boiling water on the loaves and then sprinkle with sesame seeds, poppy seeds or sea salt. I like it baked without brushing any water on the bread. BAKE at 350 degrees for approximately 25 minutes. When tapped the loaf will sound hollow when done. COOL 10 minutes before slicing.
- ENJOY and here's to health!
Nutrition
Calories: 308kcal | Carbohydrates: 49g | Protein: 8g | Fat: 9g | Sodium: 441mg | Potassium: 306mg | Fiber: 2g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 1.3mg | Calcium: 28mg | Iron: 2.8mg
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I’m looking at the flour “white” and “whole wheat” – is this gluten-free?
Hi Jasmine…in my comments at the beginning of the post…it explains this is vegan recipe but NOT GLUTEN FREE> I loved this recipe
when I was eating gluten. But this recipe is not gluten free.
I will have to post the Gluten Free one!!
It sounds delish! thanks for the recipe, I love making bread 🙂
Soy flour!! Brilliant! Definitely trying this
I love this kind of bread and thank you for sharing this recipe with us.
Thanks,I am looking forward to trying this recipe sounds delicious
I think I will be trying this one! Thanks for sharing!
This sounds and looks amazing. I used to eat this sometimes from the bakery.
thanks for the recipe
sounds very good and different from the usual breads I make. I will have to give it a try
I LOVE Challah bread. It is always so delicious but I’ve never tried making it at home. I’ll have to give this a try!
Never heard of Challah bread, but I’ve also never met a bread I didn’t like! Thanks for sharing, I will be bookmarking!
This is truly unique. I wonder if the soy flour helps in some way for not having eggs whatever it does in the dough?
I don’t know but this vegan recipe is fantastic. It is still good made gluten-free but has the feel of gluten free bread. But it’s still better than store gluten-free breads!
For those who don’t need the gluten-free this is a fabulous recipe vegan!
You have such great recipes and interesting blog posts! I like the Vegan meals and this Vegan Challah bread looks so delicious! It does not look to hard to make. And i want to make this delicious looking bread for my family!
Love to hear it Julie.. I strive for great recipes and interesting unusual posts 🙂
The bread is fantastic. I know you will love it.
I make challah often. This looks like a great recipe for when I have a guest with certain food allergies. Thank you.
Your welcome Jennifer
yum
I’ve never had this before, but I am going to have to try it out. It looks great!
Wow!! You make Vegan food look good (:
Britni it not only looks good it IS delicious!
cool! I just posted a recipe for it here: http://queerveganfood.com/2012/12/21/gluten-free-vegan-challah/
Have you posted the substitutions for your gluten free version somewhere? I am VERY interested!! 🙂
Never mind, I dug around and found it. Looking forward to trying it!
Hi Tina,
I am sorry I didn’t get back to you. I used the Pure Pantry product with it and some Bob’s red mill for the flour that was gluten free….I think I used the same recipe otherwise. I love Pure Pantry!
And it turned out very good. Not the same as the Vegan Challah with the regular wheat but good enough that we loved it and that’s hard to say for gluten free bread!
i love challah bread and this recipe looks easy enough.. i’m eager to try it
I read your “About Me” page and see that you are now also gluten free. Have you tried making the Challah w/ an all purpose GF flour or some other combo? I have a daughter allergic to both wheat and egg and would love to make Challah the whole family can eat.
Hi Iris, I have finally found a product I love and will use it in trying to make the Challah bread Gluten Free! I’ll let you know how it turns out. I’ll post closer to the holidays…I love that vegan Challah bread recipe I have on this blog but need now to try it gluten free!