I love making challah but just like with my other bread, I don’t like to knead. But guess what? You don’t need to knead challah bread either! So I experimented with my challah recipe and guess what? It works! You just dump all of the ingredients into a bowl and let it rise all by itself.
I use coconut sugar for color and the flavor is spot on!
If you want that extra shiny crust, you can whisk together equal parts maple sugar and olive oil and brush on top of the challah. That is about 2 tablespoons each for this recipe. If you are a sesame or poppy seed challah kind of person, you will need brush the maple/oil mixture on the challah and then sprinkle the seeds on top before baking.
Makes 2 braided challahs
4 cups bread flour
1/2 cup coconut sugar
1 package active dry yeast 2 1/4 teaspoons yeast)
1 tsp salt
1 cup warm water
1/3 cup safflower oil
Combine flour, sugar, yeast and salt. Mix well. Add oil and water. Mix together and cover with plastic until it doubles in size.
Take the dough out and cut it in half using a bench scraper. Cut each into thirds. Braid. Let sit for 15 minutes covered.
Preheat the oven to 350. Brush the challahs with cold water (or oil/sugar mixture) and bake for 30 minutes.
Let cool. Eat immediately or slice and freeze. Enjoy!
I had company coming over and I wanted to make a breakfast dish but I had so much cooking to do for lunch and dinner. So I created this overnight baked French Toast!
My challah was small, I got 9 pieces out of it and used a small 8×8 baking dish but you can adjust as necessary. The key is to cover the bread with the mixture. You will see how easy it is!
1/4 cup chickpea flour
1/2 cup plant milk *
1 teaspoon vanilla extract
Challah bread, about 9 small pieces or 6 big pieces (whatever will fit in an 8×8 dish)
Handful of pecans, chopped
A few pinches of coconut sugar
*Any plant milk will work but I love cashew milk here. If you don’t have a Vitamix, soak your cashews first for a few hours. Blend 1/2 cup cashews with 1 cup of filtered water. Let it rip until well blended. You will have leftover cashew milk.
Arrange the bread slices in the pan.
In a big bowl, whisk together the chickpea flour, plant milk and vanilla extract until totally combined.
Pour the batter over the challah. Use tongs to gently turn the challah over and move it around so that both sides are covered.
Cover and refrigerate overnight.
Take out of the refrigerator and bring up to room temperature. Preheat the oven to 350.
Sprinkle the challah with pecans and coconut sugar. Bake for 20 minutes or until it smells great.
Serve with cinnamon and maple syrup and anything else you want. Enjoy!