Eggless Challah Bread (Vegan)
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Eggless Challah bread is an easy egg-free and vegan version of the famous Challah bread from the Jewish cuisine. This is one of the best Vegan Challah bread which uses minimum pantry ingredients and is soft and yummy.
Challah basically means a loaf of bread or a cake. Challot, Challah, challoth or challos is a special breaded bread from the Jewish Cuisine. Typically eaten for ceremonial occasions such as shabbat or major Jewish Holidays.
Traditional recipes call for eggs, flour, water, sugar, yeast, oil, and salt. However, we do have challah made without eggs and is called “Water Challah”. Some ritual purposes prefer egg-free bread and hence it exists. Though they might not be referred to as challah but considered variants of regional bread. (Source wiki).
Braiding of Challah
I was fascinated by the way this bread looks. When I first saw this, I was in love with it. The way these beauties are braided. Each and every bread have some different pattern. It’s an art and adds some fun to your bread making.
The braiding is easy, it is just that you need to follow the steps properly. Once the dough is made it is then rolled into rope-shaped pieces and then braided. One can have different styles of braiding.
The strands can go from 3-4-5-6-7-8-9 to much more. I am using a simple braiding here as it was my first one. Was successfully able to do the braiding in the second go. What I did was, I divided the dough to make 2 loaves and made one 4 braided and the other 6. I enjoyed doing this and loved the 4 one more than the 6. I followed this tutorial here which is very clear and concise.
Types of challah
There are many variants of challah bread. One can make sweet challah by adding raisins, saffron, chocolate, coffee, cinnamon, etc in the dough. Savoury Challah recipes can have different herbs like Dill, Zaatar spice, different types of cheese, pesto, etc. Just play around once you get the basic challah right.
Different Bread recipes almost same ingredients
If you see my bread recipes or my series A-Z International Flatbreads Series you will find that many of the recipes call for the same ingredients. But still the texture, the taste is so different. The ratio of ingredients, time, method of proofing, and the way of cooking makes a lot of difference.
Recipe process of Eggless Challah Bread or Vegan Challah Bread
This challah uses simple everyday ingredients for bread making. It uses flour, sugar, oil, lukewarm water, salt and yeast. I have used all-purpose flour here, but my next try would be with whole wheat flour.
Rest the process is very simple and similar to other bread except the second proofing time is much less. However, the proofing time will vary depending on climate too.
The challah came out so beautiful and perfectly baked. I have used milk for brushing the bread to get the lovely golden brown color. Vegans can use any vegan milk or use maple syrup for the shiny lust. Also whenever I bake bread, once baked I immediately apply some butter. This helps the bread to stay soft. But this is completely optional.
I have baked this bread as a monthly theme for a Bread Bakers in October 2018, an event hosted by Karen from Karen’s Kitchen Stories. She gave us the challenge to make bread from Middle Eastern cuisine. Karen has different types of Challah bread on her blog. I love her Section Challah bread. I am sure to bake this bread sooner than later.
Today I am just updating the contents of this post to give my readers more information about what is challah and braiding related to it. I am also sharing this with our Foodies_RedoingOldPost
Eggless Challah Bread (Vegan)
- Oven Tray
- 3 Cup All purpose Flour / Maida / Plain Flour
- 1/4 Cup plus 1/4 tsp Sugar
- 1/4 Cup Oil (Vegetable or Canola)
- 1 1/4 C Lukewarm water
- 1/2 tsp Salt
- 2 1/4 tsp 1 packet, active Dry yeast
- Optional: Milk, Maple Syrup for an egg-free shine (I used Milk – Vegans can use any vegan milk)
- Place Luke warm water in mixing bowl. Add yeast and 1/4 tsp sugar, mixing gently. Let yeast proof for about 10 minutes.
- If the yeast has not proofed discard and start again.
- In a large bowl or your add in the yeast and vegetable oil and mix. To this add in the flour, sugar and salt.
- Knead the dough by hand or using a dough beater in an electric mixer.
- If the dough is not holding together as a ball, add a bit more oil or water. If the dough is very sticky, add more flour. (But try to limit this, add only if necessary.)
- Turn the ball out onto a floured work surface and punch a few times until very smooth.
- Place in greased/Oiled bowl and cover and keep it aside to rise until double in size. Around 1 to 1.5 hour.
- After the dough has double in size, punch down the ball in the bowl and remove any air bubbles. Divide the dough into 2 equal size portions and braid using your preferred method.
- Set aside on a baking tray to rise for 20-30 minutes. Just before baking brush the top with milk or maple syrup.
- Bake at 350 for 25-30 minutes.
- After removing from the oven, apply some butter. (Optional)
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breakfast Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.
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