VEGAN MAPLE GLAZED CHALLAH
INGREDIENTS FOR THE CHALLAH
- 1/4C water
- 2 1/2 t active dry yeast 6 T sugar
- 1/4 C Canola or Grapeed plus additional for oiling the bowl
- 4 1/2 C Four (all purpose)
- 2 t Salt (use pink Himalayan sea salt or kosher salt)
INGREDIENTS FOR THE GLAZE
- 1 1/2 t Maple syrup (pure)
- 1 1/2 t soy milk OR other non-dairy milk substitute
There are 2 methods.
A Bread Machine Method OR a Stand Mixer MethodBREAD MACHINE METHOD
This is the faster way.
- 1. Place the ingredients in the bread machine in the order recommended by the maker
of the machine but some bread machines suggest adding liquid ingredients, then flour
& then yeast. - 2. Select the Dough Cycle & when the cycle ends, remove the dough from the machine.
- 3. Shape as desired & transfer to prepared baking pans.
- 4. Allow the challah to rise, covered lightly with a clean, slightly damp tea towel, for 30
minutes to an hour, or until doubled in size. - 5. Brush with the maple mixture.
- 6. Bake in a pre-heated 350° F oven until the crust is golden & the loaf sounds hollow when tapped, about 30 to 35 minutes for a large challah,20 to 25 minutes for a medium challah
& 15 to 20 minutes for rolls. - 7. Cool on a wire rack.
STAND MIXER METHOD
- 1. Place the warm water in a large bowl or stand mixer.
- 2. Add a pinch of the sugar to the bowl & sprinkle with the yeast.
- 3. Set aside in a warm place for 5 to 10 minutes, until the mixture is foamy.
- 4. If your yeast doesn't proof properly, discard the mixture & start again with fresh yeast
- 5. With a hand whisk or the mixer's whisk attachment, mix in the sugar, oil, 2 C of flour & salt.
- 6. Switch to a sturdy wooden spoon or the mixer's dough hook & add the remaining flour
1 C at a time, mixing well after each addition until a shaggy dough forms & begins to pull
into a ball. (You may or may not need the last 1/2 cup of flour. - 7. If the dough is very wet or sticky, add it. If not, use some of it to dust your work surface.
- 8.Turn the dough out onto a lightly floured work surface.
- 9. With clean, floured hands, knead the dough until it is smooth and elastic, about 5 to 10 minutes.
- 10. Allow the dough to rest for a few minutes while you clean and dry the large mixing bowl.
- 11. Grease the inside of the bowl with a bit of oil.
- 12. Place the challah dough in the bowl and turn to coat with the oil.
- 13. Cover the bowl with a damp tea towel or plastic wrap & set aside in a warm place until
the dough has risen to at least double its bulk, about 1 hour & 45 minutes. - 14. Punch the dough down & lightly grease one or two baking sheets or line with parchment paper.
- 15. Shape or braid the dough as desired & this recipe will make 1 large challah, 2 medium challot, 1 medium challah plus 6 challah rolls, or 12 rolls.
- 16. Place the shaped challot &/or rolls on the baking sheet(s) & cover with clean, dry tea
towels. - 17. Allow to rise until doubled, about 45 minutes to 1 hour.
- 18. Pre-heat the oven to 350°F.
- 19. While the oven is heating, make the maple wash: whisk together the maple syrup &
soy milk. - 20. Brush over the challah with a pastry brush.
- 21. Bake the challah until the crust is a deep golden brown, and the loaf sounds hollow
when tapped, about 30 to 35 minutes for a large challah, 20 to 25 minutes for a medium challah 15 to 20 minutes for rolls. - 22. Cool on a wire rack.
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