Vegan Just Egg Challah
Just Egg liquid eggs have really changed the game on vegan baking (also vegan scrambled eggs?! vegan omelets?! YES). I have incorporated it into my challah recipes, both gluten free and non. Here is the recipe for wheat flour (lots of gluten!) challah. I use my bread maker to shorten the labor on the dough cycle and it always turns out great. You could also bake this bread in your bread maker, but the real delight from challah comes from the long braids.
- 1/2 cup and 2 tablespoons warm water
- 6 tablespoons JustEgg liquid egg
- 1/4 cup neutral oil (canola, vegetable etc)
- 3 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoon salt
- 2 teaspoons bread machine (instant) or active dry yeast
- Some more Just Egg to brush the top of the dough as an egg wash
Add the liquid ingredients to the bottom of the bread machine. Add the dry ingredients on top, and the yeast in a little well/indentation in the flour.
Put your bread machine on the "dough" cycle. Mine does three rises and kneading and takes about 1.5 hours.
When the dough is finished, empty it out onto a lightly floured surface. Divide into three equal pieces, and let them sit for a few minutes.
Roll out three strands about 10-12 inches long. Pinch the top of the strands together, and take the one on the right, and pass it over the middle one. Then take the one on the left and pass it over the middle. Repeat until you come to the end of the strands, and then pinch the end of that side together.
Allow to rise covered with a dish towel or some plastic wrap for another 30-45 minutes. The dough should puff up nicely. Preheat the oven to 350 degrees.
Pour a tiny amount (maybe 1-2 tablespoons) in a bowl and add a splash of almond milk. Whisk together, and then apply liberally all over the dough.
Bake for about 30 minutes until the top is nicely golden.
Remove from the oven and cool completely on a wire wrack.