top of page

Mom's Vegan Challah

(by Sara Kass Eifler)


3/4 c. almond or soy milk

2 T. vegan butter (we usually use Earth Balance)

2 vegan egg equivalent (like Just Egg, or 1 T. flaxseed meal in 2 – 3 T. water),

plus additional for brushing on the bread

1/4 c. sugar

3 c. flour (we use bread flour)

1 1/2 t. rapid or quick yeast or bread machine yeast


Place all ingredients up until flour in the bread machine in the order written.

Add flour, make a small well in the middle, and add yeast.

Run machine on Dough cycle.

Remove dough and divide into 3 equal pieces.

On a lightly floured work surface, roll each piece into a long, slender rope.

Braid the 3 ropes together on a lightly greased baking sheet.

Cover and let rise in a warm, draft-free place for 1 - 1 1/2 hours.

Preheat oven to 350 F.

Use egg equivalent mixed with some water to create a wash. and brush on top of challah. Bake about 25 minutes or until golden brown.


(Read Two Bowls of Dough, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Comments


bottom of page