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Eggless Challah Bread

Eggless Challah Bread (Vegan)

Eggless Challah bread is an easy, soft and delicious egg-free and vegan version of the famous Challah bread from the Jewish cuisine.
4.8 from 20 votes
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Course: Breakfast, Main Course
Cuisine: Middle Eastern
Keyword: Bakes, Bread, Challah, Eggless, Vegan
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 2 hours
Total Time: 50 minutes
Servings: 2 Loaf
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 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)

Instructions

  • 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. 
    Braiding of Eggless Challah Bread
  • 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)

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
 
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