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Parve
Medium
3 Hours, 20 Minutes
Diets 
Do you need to do your baking without eggs? Have a guest with dairy allergies? This recipe from PJ Library Engagement Officer, Lori Stiefel, is a snap to prepare, approved by kids of all ages, and is a vegan, allergen-friendly alternative to a traditional challah recipe. Aquafaba, or the water that canned chickpeas are soaked in, is a nutrient-dense, easy way to replace eggs in almost any recipe. Check out the full recipe below.
4 and 1/2 teaspoons Gefen Instant Yeast
1 and 1/2 cups warm water
1 cup sugar
3/4 cup oil
3 teaspoons salt
4 and 1/2 fluid ounces (9 tablespoons) aquafaba
9 cups bread flour
desired toppings (sesame seeds, zaatar, Haddar Kosher Salt, whatever you’d like)
Preheat oven to 350 degrees.
In the mixing bowl of a stand mixer, add yeast, 1/2 cup warm water, sugar, oil, salt and aquafaba, and whisk for one to two minutes until lightly frothy.
Switch to the dough hook then slowly add in most of the flour, reserving 1/2 cup.
Slowly add in one cup warm water and the rest of the flour. (Reserve 1/2 cup for later.)
Knead dough for four to five minutes until it’s not sticky.
Place the dough in a greased bowl and cover with a clean towel. Let is rise for 90 minutes in a warm place or until doubled.
Divide the dough into three parts. *Tip: use a kitchen scale to make sure these are even. Each third will become a challah.
Divide your first dough section into three parts. Stretch and roll the dough into three long pieces.
Braid your challah! (Remember, it doesn’t have to be perfect.) Repeat this step for your other two loaves.
Let the dough rise for 30 minutes, then brush with a bit of spray coconut oil or regular oil and sprinkle on your toppings.
Bake for 40 minutes.
Let your bread cool for 30 minutes. If you’re not eating your challah right away, put it in an air-tight plastic bag or cover it with foil.
With thanks to PJ Library, where this recipe originally appeared.
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