Vegan Challah
Vegan Challah

Category: Breads Prep. Method:  
Course:   Calories:  
Cuisine:   Serves:  
2 1/2 Tbsp dry active yeast
1/3 cup warm water ("wrist" temperature)("Wrist" temperature water feels neutral to your wrist)
6 cups flour (I usually do a white:whole wheat ratio of 4:2)
1 cup soy flour
1 Tbsp salt
1/2 cup brown sugar or dry sweetner
1/2 cup vegetable oil (canola ok, too)
2 overripe (mostly black) bananas
1 cup boiling water
1/2 cup cold water
another half cup of boiling water for brushing braids
sesame seeds, poppy seeds, or sea salt to top
In one small bowl, dissolve yeast in the warm water, put to the side to stand for 5-10 minutes.
Mash bananas in other small bowl.
In large bowl mix: oil, sugar, salt, and boiling water, stirring so it's all mostly dissolved.
Add the cold water to the large bowl (the mix should be warmish now but not hot). Stir in yeast mix.
Add bananas.
Add flour, one cup at a time.
Turn out onto lightly floured surface. Knead for 5-10 min, dough should be smooth, not too stiff or too runny.
Lightly coat the large mixing bowl in oil, turn the dough in it to just coat it with oil, place a towel over the dough in the bowl and let it rise for about 1 hr, till double in volume.
Punch dough down, turn out and knead again 2-3 min. Divide dough into 2 balls, divide each ball into 3 sections, roll each section into long ropes and make 2 braids. Preheat the oven to 350.
Let the braids rise 45 min. Boil a little more water. Just before putting braids in the oven, brush them with boiling water, then sprinkle with sesame seeds, poppy seeds, or sea salt.

Bake 30 min. You'll know they're done when you tap them on the bottom and they sound hollow. Let cool on a drying rack for 10 min before slicing. Enjoy!
Rating: (1)   printed on: October 30, 2020
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