The fluffiest vegan challah

By Sarah's Vegan Kitchen · 180 min

Ingredients

Instructions

1. Sprinkle the yeast over the lukewarm water (about 110°F) in a small bowl and let it foam for about 5 minutes.
2. In a stand mixer bowl, combine the bread flour, sugar and salt and mix briefly.
3. Pour in the yeast mixture and the vegetable oil. Mix on medium speed with the dough hook until a rough dough forms.
4. Cover and rest for 10 to 15 minutes so the flour can hydrate (optional but recommended).
5. Knead on medium speed for 6 to 8 minutes until smooth and elastic. If very sticky, add bread flour 1 to 2 tablespoons at a time, kneading between additions.
6. Shape the dough into a ball, coat it with a little oil in the bowl, return it and turn it to coat. Cover and let rise in a warm place until roughly doubled, about 1 hour or longer; go by size rather than time.
7. Divide the dough in half for two loaves. Keep one half covered while you work with the other. Divide each half into strands for a 3-strand braid (or your chosen number), shape each piece into a ball, cover and rest 10 to 15 minutes.
8. Roll each ball into a long strand, tapering the ends, then braid the strands and tuck the ends underneath. Repeat for the second loaf. Use only a little flour on the surface.
9. Place the loaves on a large parchment-lined baking sheet, spaced apart. Cover loosely and let rise until almost doubled, about 1 hour or up to 2. Poke test: the dent should stay; if it springs back, let it rise longer.
10. Start preheating the oven to 350°F when the loaves are almost ready to bake.
11. Optional: brush lightly with soy milk, or a mix of soy milk, oil and maple syrup, for a glossier finish.
12. Bake 35 to 40 minutes, tenting loosely with foil in the last part if it darkens too quickly.
13. Cool on the baking sheet for about 10 minutes, then move to a wire rack to cool completely before slicing.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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