Vegan challah 2014: I think this is the one!

I've posted a few times about baking vegan challah-- a traditional Jewish bread (similar to brioche) that's eaten as part of the Shabbos celebration on Friday evenings, and on holidays. In my family growing up, we didn't observe the weekly Shabbos, and we didn't have challah every week (although I definitely wanted us to!) but we still ate our fair share of challah, and it was an indispensable part of the holiday table, especially at Rosh Hashanah, or Jewish New Year. Rosh Hashanah is usually right in the beginning of fall. (It was last week! Sorry this post is a week late!) It's one of my favorite holidays, and every year since I went vegan (8 years ago now) I pretty much spend the month of September wondering if this will be the year that I crack the code of the vegan challah.

I'm pretty sure this was the year! I cracked the code! And it's really pretty simple-- no complicated egg substitutes, no weird artificial yellow food coloring, just nice yummy bread. It's lighter than some other challah recipes, and doesn't have that crazy dandelion yellow color, but it's quite good. And if you really want it to be more yellow, you can always add some turmeric or saffron for color-- I've done it both ways with nice results. Just use a tiny pinch though! And keep in mind that it will affect the flavor a little bit.

Vegan Challah, version 3:

3 1/2 cups all purpose flour
1 1/3 cups warm water
1 Tbsp. ground flax seeds
1/2 cup sugar
2 1/4 tsp active dry yeast
1/4 c olive oil
1 tsp kosher salt
1 Tbsp. soy or almond milk + 1 tsp oil, for brushing
optional: 1/2 cup currants (or raisins)

1. Whisk the flax seeds with the warm water for 2 minutes, or until the mixture is quite frothy. I like to put the flax-water mixture through a strainer to remove the little bits of flax seed, but that's absolutely optional-- the only difference it makes is in the appearance of the finished bread.

2. Combine the flour, sugar, and yeast in a large bowl (or your stand mixer, if you have one,) and stir just to distribute the ingredients. Add the salt and stir again briefly (you want to do it this way to minimize direct contact between the yeast and salt.)

3. Add the water and oil, and stir with a big sturdy spoon, or with the electric mixer's paddle attachment until everything comes together in a soft dough, scraping down the sides of the bowl as needed. If necessary, add more water or flour, 1 Tbsp at a time. If using a mixer: Switch to the dough hook and mix on medium-low for 8 minutes. Otherwise, just use your (clean) hands!

4. Turn onto a floured countertop or board, and knead by had, just to finish. The dough should be elastic and smooth. Put in a large, lightly oiled bowl and cover. Allow to rise in a warm place for 90 minutes, until it has doubled in size.

5. Turn onto your floured board again, and use a rolling pin to gently roll it out into a big rectangle. If you're adding raisins or currants, sprinkle them evenly across the surface of the rectangle of dough. Roll the dough up (like a jelly roll) and knead a few more times, so that the raisins are distributed evenly. Put back in the bowl and cover. At this point, you can refrigerate it for a day or two until you're ready to bake. Or if you want to bake it now, just let it rest for about 30 minutes before shaping.

6. When it comes to shaping your loaves, you have a few options. You can do braided loaf, which is the normal/traditional shape for challah. This can be a regular 3-stranded braid, or a more elaborate braid with 4 or 6 strands.
For Rosh Hashanah, it's traditional to bake round loaves of challah, to symbolize the circle of life. There are a few ways to shape a round loaf-- you can do a woven round loaf like I did, you can make a regular braid and spiral it into a round shape, or you can even do a plain spiral. Or do one of each, if you really can't decide. This recipe makes two medium-sized loaves, or three petite loaves.
While you're working on your shapes, preheat the oven to 350 F.

7. Once you've gotten the loaves into whatever shapes you like, put them on a parchment-covered baking sheet and brush with the soymilk-oil mixture. Allow to rise for 30 minutes in a nice warm place. They should look nice and puffed up before you put them in the oven.

Vegan Challah Round 2

Poppy seeds, or sesame? I can't choose!

I made another batch of challah today. The recipe is courtesy of challah-genius Sara Rivka at www.CreativeJewishMom.com. Check out her blog!


She also has posted a really neat guide for how to braid round challah for Rosh Hashanah. I made one loaf with sesame seeds, and one with poppy. Instead of an egg wash, made a little bit of flax seed goo (that's the technical term for it, anyway.) I poured 3 Tbsp of boiling water over 1 Tbsp of flax seed meal, whisked it for 3 minutes, strained out the bits of flax seed, and brushed it over the top of the loaves. Using soy milk is a little easier and works fine, but this way comes out shinier.

Ready to go into the oven

There was a little cross-pollination that happened with the two loaves on the same pan, but I think that probably won't hurt anything.

Here they are about to go in the oven.

Let cool before cutting

Let them cool on a wire rack. And don't overbake! Because then you'll have to make a whole lot of French toast.

Vegan Rosh Hashanah

Here is attempt #1 at vegan challah.
Here is the dough that I used:

3 c flour
1/4 c sugar
1 packet dry active yeast
1 tsp salt
1/4 tsp tumeric

Whisk all that together in a medium bowl and set aside.

In a small bowl, whisk 2 Tbsp flax seed meal with 1/4 cup warm water. Beat this mixture for about a minute. It should be sort of gooey. Add 1/4 cup soy milk and another 1/4 cup warm water. Stir in the dry ingredients with a wooden spoon.

Turn the dough out onto a clean, floured cutting board and knead until the dough is stretchy and elastic.
Put the dough in an oiled bowl, cover it with plastic wrap, and let it rise until doubled in size. Punch it down, and let it rise another hour.

Now it's time to shape the dough. This is the fun part!


Turn the dough onto a cutting board. I didn't need to dust it, but you can use flour if you need to.

Cut the dough into two pieces, one about twice the size of the other.

Divide each of these pieces into thirds. Roll each piece into a rope. You want all the ropes to be equal in length.

 First, make a big braid from the three bigger ropes. Next, make a smaller braid from the remaining dough.

Using the rush the top of the big braid with some soy milk. Tuck the ends of the braids underneath so that it will look pretty, and stack the little braid on top of the big braid. Now brush the whole thing with soy milk.

Cover the loaf with plastic wrap, and put it in a warm place to rise for 40 minutes. Meanwhile, preheat the oven to 375 F. Bake for about 40 minutes. To test for doneness, tap the bottom of the loaf. If it sounds hollow, it's ready to come out of the oven.

I think I'll try adding more oil and more water next time, and baking it in a slightly cooler oven. In the meanwhile, this is yummy with apricot jam.

Hamantaschen

My hat it has three corners, three corners has my hat...
Sorry to post this a week AFTER Purim, but I had to rework the recipe a bit. Slash, I got lazy.

You'll need:
2 c. flour + 1 tsp. baking powder + 1/2 tsp. salt
1/2 c. refined coconut oil
1/4 c. apple sauce
2 Tbsp. orange juice
1 tsp. vanilla extract
1/8 tsp. lemon extract

In a medium mixing bowl, use an electric mixer to beat the coconut oil until soft. Cream in the sugar for 1-2 minutes. Add the apple sauce, vanilla, and lemon extract and beat until combined. Add half the flour and mix until just combined. Then mix in the orange juice, and add the remaining flour. The mixture will be a little crumbly, so smush it together into a ball. Refrigerate the dough for about 30 minutes.

To roll out the dough, cut into 4 pieces. Lightly flour your work surface and rolling pin, and roll out one of the pieces to 1/4 in thick. Use a cookie cutter or the rim of a glass to cut as many large circles of dough as you can out of the piece of dough. You can re-roll it and re-cut it a few times to make as many cookies as possible.

Put the circles of dough on a silicone baking mat or piece of parchment on a baking sheet. Spoon about 2 tsp. apricot preserves (or other fillings) into the center, and fold the edges into a triangle shape. Pinch the edges closed tightly around the filling. Repeat this process to shape the remaining cookies. You can also fill them with the traditional poppyseed filling, (which comes in a can, lucky for me!)

Bake at 350 F for about 12 minutes, until the edges are light brown. Let cool on the baking sheet for at least 5 minutes before transferring to a wire cooling rack.

Gingerbread houses and other stuff, too

Happy new year! Maybe in 2011 I will make some things that are actually healthy, but I spent December making sweets, sweets and more sweets.

But first things first, Whaz in da bag???



This is my sister's dog, Remy.


Ok, so gingerbread houses are nice. For the dough, I used Mark Bittman's recipe for gingersnaps, which are delicious, but I added some finely ground black pepper and a pinch of cayenne to make it extra-spicy. For icing, I melted some corn syrup with confectioners' sugar until it made a thick paste, and used a spoon to drip the "glue" wherever i needed it. The results were very messy, but I like to think that adds charm.I had some dough left over, which I shaped into balls and rolled in sugar for some sparkly gingerbread cookies. I guess if I wanted to be really ambitious, I could have made gingerbread people like I did last year, but they still tasted good!

Another thing that had been bothering me was a complete lack of non-marshmallow rice crispy treats in my life, as I was having a bit of a jonesing for them. I found a recipe on VegWeb.com that was really fantastically easy, and which turned out great. I doubled the vanilla, and I didn't regret it. Let them cool for a couple of hours before you cut into them to get neat little squares. If you felt like mixing in some chocolate chips or something in there, that would be ok, too, but I like them plain. And if corn syrup freaks you out, use brown rice syrup instead. Yummeh!