The easiest, fluffiest bread you can make

Traditional challah relies heavily on egg yolks for its characteristic golden crumb, fat content, and structure. When adapting this classic Jewish bread for a vegan menu, the challenge lies in replacing that fat and moisture without sacrificing the tender, shreddable texture. In this guide from Sarah's Vegan Kitchen, the focus is on a straightforward, high-hydration dough that achieves maximum lift and softness through precise yeastYeastA microorganism used to ferment sugars and produce carbon dioxide, particularly in bread-making. activation and a balanced ratio of flour, water, sugar, and neutral oil. The fat from oil mimics the tenderness provided by yolks, while sugar feeds the yeast to ensure a robust rise. For professional kitchens looking to expand their inclusive baking options, mastering this technique ensures you can offer a premium, ceremonial loaf that appeals to both vegan diners and those with egg allergies.

Managing the Braided Structure

Braiding is the defining visual element of any challah. Without the structural binding of egg whites, a vegan dough must be kneaded sufficiently to build a strong gluten network. This ensures the strands hold their shape during the second prove and subsequent bake, preventing the loaf from blowing out or collapsing in the oven. Chefs should aim for a smooth, elastic dough that bounces back when pressed. When dividing and rolling the dough into strands, consistent tension is crucial. Braid loosely to allow the dough room to expand during its final rise, ensuring even heat penetration and a uniform crumb structure. Proper fermentationFermentationA biological process in which microorganisms transform sugars and other compounds, creating acidity, gas, alcohol or complex flavours. timings are critical; over-proving can weaken the gluten structure, leading to a flat loaf, while under-proving will cause the braids to split aggressively in the oven.

Achieving a Golden Crust Without Egg Wash

The classic lacquered sheen of a traditional challah is typically achieved with an egg wash. For a plant-based alternative, chefs can utilise a simple wash made from maple syrup mixed with plant milk, or even a light brush of oil or sugar syrup post-bake. This provides the necessary sugars to caramelise under heat, yielding a rich, golden colour and a subtly sweet, soft crust that mirrors the classic original.