Imagine a bread so divine, so perfectly golden and fragrant, that it breaks all the rules of traditional challah while still honoring its rich Jewish culinary heritage. This Vegan Challah with Fruit and Nuts is not just a recipe—it's a culinary revolution that proves plant-based baking can be absolutely extraordinary. Whether you're a committed vegan, a curious foodie, or simply someone who loves mind-blowing bread, this recipe will transport you to a world of incredible flavors and textures that will make you forget everything you thought you knew about challah.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Jewish
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 1/2 cups warm water
- 1/4 cup vegetable oil
- 1/2 cup dried fruits (raisins, apricots, etc.)
- 1/2 cup mixed nuts, chopped
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1 tablespoon of active dry yeast, 1/4 cup of sugar, and 1 teaspoon of salt. Mix the dry ingredients together until well combined.
- In a separate bowl, mix 1 1/2 cups of warm water (about 110°F or 43°C) with 1/4 cup of vegetable oil. Stir until the oil is evenly distributed in the water.
- Gradually add the warm water and oil mixture to the dry ingredients, stirring with a wooden spoon or spatula until a shaggy dough begins to form.
- Once the dough starts to come together, knead it on a floured surface for about 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- After kneading, place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Once the dough has risen, punch it down gently to release the air. Incorporate 1/2 cup of chopped dried fruits (such as raisins and apricots) and 1/2 cup of mixed nuts into the dough, kneading lightly to distribute them evenly.
- Divide the dough into three equal pieces and roll each piece into a long rope, about 12-15 inches long. Braid the three ropes together to form a loaf shape, tucking the ends under to secure them.
- Place the braided loaf on a baking sheet lined with parchment paper. Cover it with a kitchen towel and let it rise again for about 30 minutes.
- Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise.
- Once the loaf has risen, you can brush the top with a little vegetable oil or a non-dairy milk for a golden finish, if desired.
- Bake the loaf in the preheated oven for about 30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Remove the loaf from the oven and let it cool on a wire rack before slicing. Enjoy your Vegan Challah with Fruit and Nuts!
Tips
- Water Temperature Matters: Ensure your water is precisely warm (110°F/43°C) to activate the yeast without killing it.
- Kneading is Key: Don't rush the kneading process—a full 8-10 minutes develops the gluten and creates that perfect, soft texture.
- Rising Environment: Choose a warm, draft-free spot for rising—near a preheating oven or in a slightly warm room works perfectly.
- Fruit and Nut Distribution: Knead mix-ins gently to prevent tearing the dough and ensure even spread.
- Braiding Technique: Keep your braided ropes even in length and thickness for a professional-looking loaf.
- Golden Finish: A light brush of non-dairy milk or oil before baking creates that gorgeous, appetizing sheen.
- Cooling is Crucial: Always let the bread cool completely to allow the interior to set and develop full flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 8g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
