Vegan Challah

This challah is fluffy and delicious without eggs, butter and honey!

4.96 from 48 votes

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Course: Side Dish

Cuisine: Jewish

Keyword: Vegan Challah

Prep Time: 3

Cook Time: 40

Total Time: 3 40

Servings: slices

Calories: 207kcal

Cost: 5.00

Preheat oven to 350. In a large bowl, combine the, yeast, honey and water. Allow the yeast to proof in a warm spot for 10 minutes. Once the water starts to fizz add the vegan butter, olive oil, apple sauce and salt. Whisk to combine.
Add two cups of sifted flour and combine with a spoon until all the flour is absorbed. Add another two cups and knead it in the bowl until a ball starts to form. Turn out the dough onto a floured work surface and knead for 10 minutes or until the dough is smooth and not tacky.
Place the dough in a clean bowl, cover it with olive oil and place a wet towel over the bowl. Place it somewhere warm and allow it to rise until it has doubled in size (45 minutes). Check to see if it's done by puting your finger into the dough. If the hole doesn't fill when you remove your finger it's ready. Punch down the dough flip it over. Repeat the proofing process once more.
Punch down the dough and slice it into four balls. Roll them into strands and braid in a round shape. (See step by step instructions in post). Place it back on a baking tray and allow it to rise for 10 minutes.
Place tray in the middle rack of the oven for 30-35 minutes. When the loaf starts to brown remove it from the oven and baste it with agave. Place back in the oven and cook until the top gets shiney. Remove from the oven. Check to see if the loaf is done by tapping the bottom. If it sounds hollow it's ready. Allow it to cool off on cooling rack.

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