Vegan Challah
By Jewlish by Jamie · jamiegeller.com
2 hrs 5 min1 loaf
A braided vegan loaf made with aquafaba whipped into a fluffy egg substitute, enriched with olive oil and agave.
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| prepLine a baking tray with parchment paper | ||||||||
| prepPreheat oven to 350°F / 175°C | ||||||||
| 120 ml aquafaba (chickpea liquid) | Whip aquafaba until fluffy, 5 min | Mix in oil, yeast, agave, salt & water | Gradually add flour, knead 5 min | Cover, rise in warm place 45 min | Divide into 3 strands, braid & pinch | Place on tray, brush oil & seeds | Rise 45 min | Bake 350°F / 175°C, 30 min until golden |
| 45 ml extra virgin olive oil | ||||||||
| 2¼ teaspoons active-dry yeast | ||||||||
| 60 ml agave | ||||||||
| 1½ teaspoons salt | ||||||||
| 240 ml warm water | ||||||||
| 5 to 6 cups / 625–750 g flour | ||||||||
| 30 ml extra virgin olive oil | ||||||||
| 1 tablespoon sesame seeds | ||||||||
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