Challah bread is a Jewish classic and today we are making a vegan challah bread that is just as delicious! Perfect for making french toast.
Before we went vegan we used to get challah or brioche and make french toast often. The time has come to perfect some vegan challah bread recipe and you are going to fall in love.
Now, you don’t have to make french toast with it. In fact, it’s delicious no matter if you are eating it plain or you are making something out of it like a sandwich or french toast.
If you are wondering how you say challah – it’s pronounced “hal-la”. The ch doesn’t not make a “chuh” sound but rather the C is silent.
So what is vegan challah bread?
Oh I’m so glad you asked. First let’s taste a look at what challah is.
Challah is a speciality bread in Jewish culture. It is braided and eaten on Shabbat and some major Jewish holidays. It does not contain dairy typically.
The end result is this stunning masterpiece of woven dough and filling, like marbling, through the bread. Eat it in slices.
For today’s recipe we are going to be making a vegan challah bread recipe version that is simply amazing!
What does vegan challah bread taste like?
Challah, whether vegan or not, tastes similar to brioche if you are familiar. It’s rich and spongy with a little sweetness. Soft, sweet, and delicious are great ways to describe it.
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Frequently Asked Questions:
Do I have to use a stand mixer?
No, not at all. We prefer it, but it’s not a requirement. You can make this recipe with a bowl and a silicone spatula.
Can you make this a Top 8 Allergen Free Challah Bread?
We do not currently have a gluten free dough recipe to recommend, although we are working to create one.
For the remaining ingredients, yes you can.
And ensure that you are using a soy free, dairy free butter. We use Earth Balance Soy free that comes in a red tub.
Nothing else included in the recipe contains a Top 8 allergen.
Can I use active dry yeast instead of instant to make vegan challah bread?
Instant yeast rises faster and less of an issue. However, you can still use active dry. It typically will take longer to rise, so just follow the instructions for letting is rise until doubled in size.
Can I prep vegan challah bread ahead of time?
This bread can be made and stored in an air tight container for 5-7 days.
Also — when making the dough, once you put cover the bowl to rise, Instead of leaving in a warm place, you can place the bowl in the fridge up to 2 days before you plan to use it.
Just make the recipe as written, cover and place in fridge until ready to use.
Can I replace the sweet potato with something else?
Yes! Regular white potatoes or even pumpkin can be used. Pumpkin will help give it that orange-yellow color that you see with the pumpkin. The potato will not be at orange.
This purpose of using this is both for color and to be the “egg” in the recipe. So you can use any of these in a similar manor.
Can I make this vegan challah bread oil free?
You can! We recommend that you follow our recipe for our vegan everything dough which is an oil free bread recipe. Then just follow the steps for the rising and braiding.
It won’t have the richness that you get from the vegan butter; however, it will still be great.
How do you eat vegan challah bread?
If you are making vegan challah bread for the Sabbath, then Jewish culture says to say a blessing over it and eat it plain.
Others times, you can use as you wish. Toast it with vegan butter and jelly, make a french toast with it, bread pudding, to make sandwiches and more.
How do I make vegan french toast challah bread?
We love turning this into vegan french toast. If you desire to make french toast out of it, then you can follow the instructions that we have for our vegan babka french toast. Just scroll down to the french toast sections once you have your challah bread made.
We do not recommend letting challah get stale first like we do with the babka. We prefer to be able to use right away once it has cooled.
What other savory bread recipes can I make?
If you love bread, this you will love this garlic and herb butter vegan babka. However, you may be wondering what other savory vegan bread options you can make. Here’s some of our favorite:
- The Best Vegan Dinner Rolls
- Vegan Chimichurri Monkey Bread
- Easy Vegan Garlic Knots
- Vegan Pumpkin Dinner Rolls
- Vegan Italian Cheesy Bread Rolls
- Tuscan Mushroom Rolls
- Vegan Ham Broccoli and Cheese Rolls
- Vegan Sausage Egg and Cheese Rolls
- Easy Vegan Soft Pretzel Bites
- Vegan Bread Bowls
- Vegan Pesto Rolls
- Easy Vegan Focaccia
- Vegan Hawaiian Rolls
Vegan Challah Bread
For the simple syrup
- 2 tablespoon maple syrup
- 2 tablespoon plant based milk
- In a large bowl, whisk together flour, sugar, yeast, and salt. Set bowl aside.
- In a second bowl (preferably a stand mixer bowl if you have one), add the mashed potato, vegan butter and water. Whisk together until combined.
- With the paddle attachment, add dry mix in two separate times. The switch to the dough hook and add the remaining dry mix in separate times. Combining just until mixed.
- Let knead for 8-10 minutes or until it doesn't stick to the bowl. It will pull away from the dough. Still slightly sticky but not sticking to your hands.
- Spray bowl, form into a ball and place ball inside. Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- Punch it down. Let rise again for 40-60 minutes until risen again.
- Uncover, punch down again and take out. Cut dough into 6 equal pieces – using a scale if possible. *See notes if you would rather do a 3 strand braid instead of 6.
- Roll each section into a 16 inch log, tappering the ends (making them smaller).
- Lay all 6 logs in front of your vertically.
- At the top pinch 3 logs together and then pinch together the remaining 3 together. Then pinch the two sections together (see video for visual)
- Think of each strand as a number. Far left will be 1 and far right will be 6.
- Cross the two outer strands (1 and 6).
- Move strand 1 to the middle, crossing over strands 2 and 3.
- Cross strand 5 over 4, 3, 2, 1 to be on the far left.
- Then cross strand 6 over 5 and 4 to be in the middle.
- Finally cross strand 2, over 3, 4, 5, and 6 to be on the far right.
- Repeat the above 4 steps until you read the bottom of your bread.
- Pinch the ends, and tuck them underneath the bread (on both ends).
- Lay braided bread on a parchment lined baking sheet. Cover for 35-40.
- 15 minutes before done, preheat oven to 375 degrees F. Make the simple syrup by adding the maple syrup and dairy free milk to a bowl and whisk.
- Once ready, brush the dough with half the simple syrup mixture.
- Bake for 35-40 minutes. Remove from oven, brush with remaining simple syrup mixture and let cool completely before slicing.