Challah bread is a sweet yeast bread that is wonderful for brunch, lunch or dinner. Traditional recipe versions are often dairy-free, but sometimes modern variations will contain butter, milk or both. While this dairy-free challah is perfect for holidays like Rosh Hashanah, I also like to use it for dairy-free french toast or serve it with just a bit of syrup and dairy-free cream cheese or butter at special brunches.
Makes two loaves
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- ¾ cup plus 1 T. plain soymilk, divided
- 1/3 cup honey
- 2 T sugar
- 2 packages dry active yeast
- 2 cups white all-purpose flour
- 1 cup whole wheat flour
- ¼ t. salt
- 2 large eggs, lightly beaten
Preparation:
1. In a small saucepan over low heat, combine the ¾ cup soymilk, honey and sugar, stirring until the mixture is consistent and just warm (about 110 F). Remove form heat and transfer to a medium-sized mixing bowl. Stir in the yeast and allow the mixture to rest for about five minutes, or until bubbles appear on the surface of the soymilk.
2. In a small mixing bowl, combine the flours and salt. Set aside.
3. Using an electric hand mixer at medium speed, mix the eggs into the soymilk mixture until well combined. Add in the flour mixture in several additions until forming a soft and slightly sticky dough. Turn out the dough and knead until elastic, about 3 to 4 minutes. Return dough to the mixing bowl and cover with a towel and let rise in a warm place for 30 minutes.
4. Preheat the oven to 350 F. Lightly oil a large baking sheet or line a baking sheet with parchment paper.
5. Punch down the dough, turn the dough out onto an un-floured surface and knead for about 2 minutes. (Lightly flour the surface only if the dough sticks to your hands or the counter.) Return the dough to the mixing bowl, cover and let dough rise for 30 minutes more.
6. Turn the dough out onto a dry surface, and divide in half. Knead each half of the dough in a round motion slightly and, once the dough feels firm, place each on the prepared baking sheet. Cover loosely with a towel and let the loaves rise for 10 minutes.
7. Using a sharp knife in a very swift motion, cut 1-3 lines in the center of the top of the loaf, taking care not to cut too deep into the loaf (this will deflate the bread). Let the loaf rest about 10 minutes more, or until the lines spread apart slightly. Brush the loaves with the 1 T. soymilk and bake until golden brown, about 30-40 minutes. Serve warm or at room temperature.
