Recipe Post: Vegan Challah
I needed to make a Challah for dinner last night, and found out that one of the guests was vegan. I decided to wing it and got very lucky. I was expecting a reasonable bread that I could braid to make look nice, but what I got was just perfect.
Most measurements by weight:
35 oz Pemberton Mills 'Power Flour' (unbleached bread flour)
1 oz toasted wheat germ
2 oz sugar
1 tbs yeast
1/2 tbs salt
pinch ascorbic acid
Blend all dry ingredients
2 oz olive oil
1 tsp Massey triple fold vanilla extract
3 drops Massey almond extract
1 drop Massey orange extract
warm water to total 24.5 oz by weight of liquid
1 part maple syrup
1 part water
salt
mix all ingredient and then knead by machine. Knead more than you would expect. Knead at high speed. At first the dough will be sticky, and the high speed kneading keeps it from climbing the dough hook; as it climbs up it gets flung out. Pretty soon the dough will stop sticking to the bowl and will start flopping differently. Stop kneading, form a ball, oil and let rise.
Do the standard 'rise till doubled in volume', beat down, and form loaves. This recipe works well divided into 6 sections and formed into two braids.
Let loaves rise for a while, and then brush on a wash made of maple syrup, water, and salt to taste. Sprinkle with poppy seeds or leave plain
Bake at 375 degrees until done. Sorry I didn't really time it. I started the loaves on a silpat and then transferred to a rack so that the bottom would bake, and I misted the oven to keep the crust moist in the beginning of the bake.
-ETR
Most measurements by weight:
35 oz Pemberton Mills 'Power Flour' (unbleached bread flour)
1 oz toasted wheat germ
2 oz sugar
1 tbs yeast
1/2 tbs salt
pinch ascorbic acid
Blend all dry ingredients
2 oz olive oil
1 tsp Massey triple fold vanilla extract
3 drops Massey almond extract
1 drop Massey orange extract
warm water to total 24.5 oz by weight of liquid
1 part maple syrup
1 part water
salt
mix all ingredient and then knead by machine. Knead more than you would expect. Knead at high speed. At first the dough will be sticky, and the high speed kneading keeps it from climbing the dough hook; as it climbs up it gets flung out. Pretty soon the dough will stop sticking to the bowl and will start flopping differently. Stop kneading, form a ball, oil and let rise.
Do the standard 'rise till doubled in volume', beat down, and form loaves. This recipe works well divided into 6 sections and formed into two braids.
Let loaves rise for a while, and then brush on a wash made of maple syrup, water, and salt to taste. Sprinkle with poppy seeds or leave plain
Bake at 375 degrees until done. Sorry I didn't really time it. I started the loaves on a silpat and then transferred to a rack so that the bottom would bake, and I misted the oven to keep the crust moist in the beginning of the bake.
-ETR