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Eggless Challah

Adapted from Cooking With PETA

In a large bowl, mix water, yeast and honey. When yeast has started to bubble, add all other ingredients, adding flour last. Knead well for 5 to 10 minutes, using a little additional flour if needed. Dough will be soft and a little sticky.

Place dough in a greased bowl and allow to rise overnight in the refrigerator. (I left it for 16 hours.) The dough is easiest to handle when cold.

Preheat oven to 350 degrees. Dump dough onto work surface and divide into six equal pieces. Form each piece into a long snake. Join three snakes together at the end on a baking sheet and braid together to form a loaf, tucking in the ends neatly. Repeat with the remaining pieces. Brush braids with eggless egg wash.* Bake for 45 minutes, until golden and hollow-sounding when tapped.

*Mix 1/2 cup cold water with 1 tsp. cornstarch in a small saucepan. Sir and cook over high heat till it thickens and starts to boil. Allow to cool slightly before applying to bread dough.