FANTASTIC VEGAN CHALLAH

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Fantastic Vegan Challah image

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)!

Provided by Food Snob in Israel

Categories     Yeast Breads

Time 1h55m

Yield 2 large loaves

Number Of Ingredients 12

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)

Steps:

  • Put all ingredients into a bread machine.
  • Set to dough setting.
  • take out dough and braid.
  • brush with glaze
  • sprinkle with sesame seeds.
  • cook until done in an aproxamately 325 degree fahrenheit oven. Should be light golden on the top.
  • Enjoy.

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