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Vegan Challah Recipe Card-Update-2 From the Jewish Food Hero Kitchen From the Jewish Food Hero Kitchen THEHEALTHY MODERNMOCK VEGAN CHOPPED NOODLE UPDATE LIVER KUGEL RECIPE THEHEALTHY MODERNMOCK VEGAN CHOPPED NOODLE UPDATE LIVER KUGEL RECIPE Jewish Food Hero wants to share your challah photo. Jewish Food Hero wants to share your challah photo. Post your photos to Instagram or Facebook Post your photos to Instagram or Facebook Don't forget to tag me using Don't forget to tag me using #jewishfoodherochallah #jewishfoodherochallah @jewishfoodhero @jewishfoodhero www.jewishfoodhero.com www.jewishfoodhero.com THE MODERN VEGAN UPDATE RECIPE THE MODERN VEGAN UPDATE RECIPE We need a healthier challah! is vegan recipe is a make-over for the iconic Jewish bread. We need a healthier challah! is vegan recipe is a make-over for the iconic Jewish bread. is version smells like challah, tastes like challah and pulls apart like challah. Best of all, is version smells like challah, tastes like challah and pulls apart like challah. Best of all, it is healthier for our bodies and our planet. it is healthier for our bodies and our planet. Prep time: 15 minutes+ 3 hours for rising the dough Prep time: 15 minutes+ 3 hours for rising the dough Cook time: 35-40 minutes Cook time: 35-40 minutes Serves: 8 Serves: 8 Ingredients Ingredients 1.5 teaspoons yeast 3 (375g) cups all-purpose our, plus more for 1.5 teaspoons yeast 3 (375g) cups all-purpose our, plus more for ¼ cup natural cane sugar + 1 tsp for proong stage kneading step ¼ cup natural cane sugar + 1 tsp for proong stage kneading step ½ cup (120ml) + 6 tablespoons warm water 1 ½ teaspoons salt ½ cup (120ml) + 6 tablespoons warm water 1 ½ teaspoons salt 1 ½ tablespoons egg replacer 1 ½ tablespoons egg replacer 3 Tablespoons canned coconut milk Maple wash 3 Tablespoons canned coconut milk Maple wash 1/3 cup mashed potato or sweet potato 1/3 cup mashed potato or sweet potato 2 teaspoons baking powder 1 tablespoon maple syrup 2 teaspoons baking powder 1 tablespoon maple syrup 1 tablespoon water 1 tablespoon water Instructions Instructions Make the potato puree by peeling a medium potato, dicing it and boiling it for 12 minutes. Mash Make the potato puree by peeling a medium potato, dicing it and boiling it for 12 minutes. Mash with a fork and set aside to cool. with a fork and set aside to cool. Proof the yeast: place yeast and 1 teaspoon of sugar in ½ cup of warm (not hot) water. Mix and leave Proof the yeast: place yeast and 1 teaspoon of sugar in ½ cup of warm (not hot) water. Mix and leave to sit for about 10 minutes until it is foamy. to sit for about 10 minutes until it is foamy. In a separate prep bowl, combine coconut milk, baking powder and 3 tablespoons of water. Set aside. In a separate prep bowl, combine coconut milk, baking powder and 3 tablespoons of water. Set aside. In another prep bowl, combine egg replacer with 3 tablespoons of water and set aside for at least 1 minute. In another prep bowl, combine egg replacer with 3 tablespoons of water and set aside for at least 1 minute. Combine the our, salt and sugar in a large bread bowl. Combine the our, salt and sugar in a large bread bowl. Add the yeast, coconut milk, egg replacer and the potato puree mixtures to the dry ingredients Add the yeast, coconut milk, egg replacer and the potato puree mixtures to the dry ingredients in the large bread bowl. Combine well using clean hands until a sticky dough forms. in the large bread bowl. Combine well using clean hands until a sticky dough forms. Tip dough onto a clean oured surface and knead for 5 minutes. Add our sparingly as needed. Tip dough onto a clean oured surface and knead for 5 minutes. Add our sparingly as needed. Place dough into an oiled bowl, cover and allow to rise for 2 hours. Place dough into an oiled bowl, cover and allow to rise for 2 hours. Gently push the air out of the dough and divide into strands - two for a round challah and three Gently push the air out of the dough and divide into strands - two for a round challah and three for a braid. It is worth using a kitchen scale to make sure you have equal parts. for a braid. It is worth using a kitchen scale to make sure you have equal parts. For a two strand round challah: roll each strand into a long cylinder and twist them round each other For a two strand round challah: roll each strand into a long cylinder and twist them round each other to form a double helix shape. On an oiled baking sheet, arrange the dough twist into a spiral shape. to form a double helix shape. On an oiled baking sheet, arrange the dough twist into a spiral shape. Tuck the end pieces under. Tuck the end pieces under. For a three-strand challah braid: lay the strands side-by-side and pinch together at the top end. For a three-strand challah braid: lay the strands side-by-side and pinch together at the top end. Braid and pinch to nish the end. Place on an oiled baking sheet. Braid and pinch to nish the end. Place on an oiled baking sheet. Cover the challah with a clean cloth and allow to rise for 1 hour. Cover the challah with a clean cloth and allow to rise for 1 hour. Preheat oven to 350 F (190 C). Preheat oven to 350 F (190 C). Optional step: brush sparingly with a maple syrup wash. e aim is to add shine - too much will Optional step: brush sparingly with a maple syrup wash. e aim is to add shine - too much will make your bread soggy. make your bread soggy. Bake for 35-45 min until bread is golden brown. Bake for 35-45 min until bread is golden brown. www.jew ishfoodhero.com www.jew ishfoodhero.com.
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