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The Best Vegan Challah Bread

Prep Time 30 mins
Cook Time 25 mins
Cuisine Jewish


  • 1.25 oz Dry active yeast Approximately 7 g
  • 1/2 cup Granulated sugar Plus a pinch
  • 1 cup Warm water at 110 F + 3 tbsp separate
  • 6 tbsp Olive oil Or any other cooking oil
  • 2 tsp Baking powder
  • 3 cups All purpose flower
  • 1.5 tsp Salt


  • In a small bowl, add yeast, pinch of sugar and the 1 cup of warm water at 110 F and mix. Let it sit for 5 minutes or till it blooms.
  • Once its bloomed, add 2 tbsp of the oil and mix
  • In a medium sized bowl, add 3 tbsp of oil, remaining 3 tbsp of warm water and baking powder. Mix till combined
  • In a large bowl, add the flour, sugar and the salt. Whisk till combined.
  • Add in the prepared mixtures from the small and the medium bowl. Mix with a spatula and once the mixture becomes a bit more thick, switch to your hands
  • Add in little bit of flour, about a tbsp at a time while mixing the dough with your hand. Mix it gently till the dough becomes smooth and evenly combined as you see in the video
  • Grease the inside of the bowl with some oil. Leave the dough in the bowl, cover it with a damp towel and let it rise for 2 hours or until doubled in size.
  • After 2 hours, take the dough out, place it on a floured surface and knead it into a log. The goal is to knock out some of the air in the process but still keep the dough soft and fluffy. Do not over-knead the dough as it will make the dough tough
  • Cut the log into 6 equal pieces.
  • For the braided design of the Challah we have shown, you only need 4 pieces
  • Roll out each of the 4 pieces into thin long strips
  • Lay out the four strips in the form of tic-tac-toe with each braid going over and under the other. It could get a bit confusing so check out the video to see how the next few steps are done.
  • Braid the strips as shown. Tuck any extra length under the braided dough.
  • Brush the dough with some olive oil.
  • Line a baking pan with parchment paper. Transfer the dough carefully on to the pan
  • Bake at 325 F for 25 minutes
  • After baking, let the bread cool for 5 minutes on a wire rack. Serve it warm and goes awesome with butter.


Keyword bread, Jewish, vegan
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