This vegan challah bread recipe is eggless and dairy-free but it has authentic flavor and texture, including a feathery, light crumb and pleasing but mild sweetness.
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What is challah bread?
Challah (pronounced ha-luh -- the "c" is silent but not quite invisible because the "h" is pronounced with a guttural sound) is a Jewish braided bread enriched with eggs and leavened with yeast. It is usually served on the Jewish Sabbath or on holy days, with the braids symbolizing love, peace, truth and strength.
Challah bread has a yellow crumb because of the egg yolks and it has a brioche-like sweetness and fluffy, flaky texture, although it doesn't typically need a ton of butter, the way brioche does. Instead it uses a smaller quantity of oil, although melted butter can be used for more richness.
Making a vegan challah
I've loved challah bread for as long as I can remember, and years ago I shared with you a delicious, whole wheat vegan challah as well as a sourdough vegan challah. Both are delicious breads, and they are healthful as well. This challah bread recipe I have for you today is closer to an original challah made with white flour.
I use non-dairy milk and neutral oil to make the challah soft and fluffy. Two other things to keep in mind for the perfect texture are the length of kneading, which helps build structure, and having a high hydration dough, which keeps the bread light and airy.
This vegan challah has a lovely golden-brown crust and it's slightly sweet--exactly as challah should be. It's an amazing bread to eat on its own and it's even better with a pat of vegan butter. I also love to use it for sandwiches, to dip into gravies and soups, and add it to awesome breakfast foods, like this vegan French toast or vegan apple bread pudding.
Recipe card
Vegan Challah
Ingredients
- 2¼ teaspoons active dry yeast
- ½ cup lukewarm water
- 4 tablespoons sugar
- 3 cups unbleached all purpose flour
- ¾ teaspoon salt
- ½ cup warm non-dairy milk (you might need a couple of tablespoons more or a little less depending on the weather in your part of the world).
- ¼ cup neutral oil (I used avocado. Use any unflavored oil, including grapeseed oil, sunflower oil and safflower oil).
Optional "egg" wash
- 1 tablespoon maple syrup
- 1 tablespoon non-dairy milk
Instructions
- Place the yeast, sugar and warm water in a large bowl or the bowl of a stand mixer. Let it stand five minutes until frothy.
- Add flour and salt to the bowl. Add oil and milk and knead until a dough forms.
- Continue kneading for 6-8 minutes until the dough is smooth but very slightly tacky.
- Form the dough into a smooth ball and place in an oiled bowl. Coat the top with oil. Cover the bowl with a tight lid or cling wrap. Set the bowl in a warm spot to rise for 1 ½ to 2 hours or until doubled.
- Once the dough has risen, turn it out on an unfloured surface and cut into three equal portions.
- Form each section into a smooth ball. Cover with a kitchen towel and let stand 10 minutes so the dough relaxes and is easier to work with.
- Using the palms of your hand roll each ball into a rope, about 12 inches in length. Pinch the ropes together at one end and braid. Tuck the ends on either side underneath.
- Place the braided loaf on a baking sheet lined with parchment paper or a silicone mat. You can also lightly oil the baking sheet instead. Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
- Cover the loaf with a kitchen towel and let it stand in a warm spot for 45 minutes to an hour until it is puffy and has roughly doubled in size. Brush with a wash of one tablespoon maple syrup mixed with one tablespoon of non-dairy milk for great color. You can also sprinkle on poppy seeds or sesame seeds at this time, if you want to.
- Bake 30 minutes until the loaf is golden brown. Cool completely on wire rack before slicing.
Notes
- The rise time for the dough will depend on the temperature in your neck of the woods. You can keep the bread in a cold oven with just the light turned on to help speed the rise. Wait until the dough has risen properly before you bake.
- Refrigerate: Store in an airtight bag or container in the fridge for up to four days.
- Freeze: Freeze the whole bread or individual slices in an airtight container for up to four months.]
- Reheat: Reheat in the toaster oven until warmed through or toasty.
Nutrition Information
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How to make vegan challah
1. Place the yeast, sugar and warm water in a large bowl or the bowl of a stand mixer. Let it stand five minutes until frothy.
2. Add flour and salt to the bowl. Add the oil and milk and knead until a dough forms.
3. Continue kneading for 6-8 minutes until the dough is smooth but very slightly tacky.
4. Form the dough into a smooth ball and place in an oiled bowl. Coat the top with oil. Cover the bowl with a tight lid or plastic wrap.
5. Set the bowl in a warm spot to rise for 1 ½ to 2 hours or until doubled.
6. Turn the dough out on an unfloured surface and cut into three equal portions.
7. Form each section into a smooth ball. Cover with a kitchen towel and let stand 10 minutes so the dough relaxes and is easier to work with.
8. Using the palms of your hand roll each ball into a rope, about 12 inches in length. Pinch the ropes together at one end and braid. Tuck the ends on either side underneath.
9. Place the braided loaf on a baking sheet lined with parchment paper or a silicone mat. You can also lightly oil the baking sheet instead. Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
10. Cover the loaf with a kitchen towel and let it stand in a warm spot for 45 minutes to an hour until it is puffy and has roughly doubled in size. Brush with a wash of one tablespoon maple syrup mixed with one tablespoon of non-dairy milk. You can also sprinkle on poppy seeds or sesame seeds at this time, if you want to.
11. Bake 30 minutes until the loaf is golden brown. Cool completely on wire cooling rack before slicing.
Vegan challah FAQs
Yes, absolutely.
You can substitute one cup of the all purpose flour for whole wheat flour. You can also try making my whole wheat vegan challah, which is quite wonderful.
The rise time or proofing time depends on the temperature in your neck of the woods. You can keep the bread in a cold oven with the light turned on to help speed the rise.
Samantha says
May I substitute half of the oil for something else? Applesauce? I want to make this RIGHT NOW! Yum!
Vaishali says
You can use some more dairyfree milk.
Michele M says
This is a perfect vegan challah. It was absolutely delicious! I've been making challah for >45 years but since I became vegan about 13 years ago, I hadn't made it until today. Your recipe is excellent, and I will make this over and over again. Thanks for all the other great recipes you provide!
Shahida Sunderji says
What is non diary milk
Vaishali says
Hi Shahida, it's any milk that's not from a cow--so almond milk, cashew milk, oat milk, rice milk, soy milk, etc. 🙂
Ruchama B says
For Shabbat or holiday baking Jews would always have two loaves for each of the festive meals. This recipe would make two small loaves. However, some of us make one large loaf and two small rolls made by knotting two strands of the dough. The large loaf and one knot are placed on the table for the first meal. The knot is saved with the second knot to be served on the daytime festive meal. This makes both meals have the symbolic two loaves. I have never heard of any sympbolic meaning of the braids.
Vaishali says
Hi Ruchama, that's really interesting to know. I am by no means an expert and I am sure you know far more about this than I do, but I did read from quite a few sources online that the braiding symbolizes values like love, peace, truth and justice. Thanks for sharing your thoughts.