Vegan Challah

🧂 Ingredients

• 171 grams warm water, between 105°F and 110°F

  (¾ cup less 1 teaspoon)
• 4 grams active dry yeast or instant yeast

  (1½ teaspoons)
• 43 grams neutral oil such as canola, vegetable, sunflower, grapeseed

  (3 Tablespoons plus 1 teaspoon)
• 68 grams honey*

  (3 Tablespoons plus 1 teaspoon)
• 30 grams sugar

  (2 Tablespoons plus 1 teaspoon)
• 378 grams bread flour

  (2 cups plus 2 Tablespoons plus 1½ teaspoons)
• 7 grams salt

  (1¼ teaspoons)
• 7 grams non-diastatic malt powder**

  (1 Tablespoon)
• 7 grams water

  (½ Tablespoon)

Instructions

• 1 If using active dry yeast, pour water into mixing bowl of electric mixer. Cover
  with yeast and about ½ teaspoon of the sugar. Stir gently to hydrate the yeast.
  Let it sit for 5-10 minutes to get foamy. (If using instant yeast, skip this
  step and mix your yeast and water in with the other ingredients in the next
  step.)
• 2 Add the oil, honey, sugar and bread flour. With the dough hook attachment, knead
  the mixture for about 4-5 minutes until the dough is formed. You may need to
  turn the mixer off and scrape down the sides of the bowl a few times. Decrease
  the mixer speed to low and slowly add the salt a little at a time, allowing each
  portion to knead into the dough a bit before adding more. Increase the speed and
  continue kneading for 4-5 minutes. The dough, which will be slightly sticky,
  should pass the windowpane test, meaning if you take a small piece of it and
  stretch it between your fingers, it should be translucent without ripping.
• 3 Cover with plastic wrap and allow to rest for 3 hours, until the dough has
  doubled in size.
• 4 Fold the dough over itself to gently deflate it. Divide dough into as many
  portions for the type of braid you are making. If making two smaller challahs,
  divide the dough in half and then divide each half into the number of portions
  needed for braiding. If the dough is too sticky, sprinkle it with a little all
  purpose flour.
• 5 Shape challah as desired. Cover loosely with plastic wrap and allow to rise for
  1¼ - 1½ hours. The challah should be puffy.
• 6 Preheat oven to 350° F.
• 7 Mix together the non-drastic malt powder with the water* and brush it all over
  the challah. Bake 35-40 minutes. The internal temperature should be 200° F.
• 8 Allow to cool before slicing.

Nutrition Info