Saturday, January 30, 2010

Challah: Baking Through the Bread Baker's Apprentice

Several months ago a reader asked if I had a vegan challah recipe to share, and I fired off some vague reply about getting around to veganizing Reinhart's recipe. I really hope that person is still reading the blog because this turned out rather well, I think. Of course, I have never actually had challah before, so I have nothing to compare it to. You might be able to tell from the pic that I totally messed up the braiding. Turns out, its just like a regular braid but I thought Reinhart was teaching me some new braiding system. Lesson learned for next time.

GENERAL NOTES
1. I made one large braided loaf--it was a pretty big loaf.
2. I made the dough with 7 oz of water, but I would up it next time to make it a little more pliable.

VEGAN NOTES
1. I replaced the eggs with an equal weight of soy yogurt.
2. I replaced the egg yolks with 1 tbsp of ground flax whisked into enough water to make the 1.25 oz called for.
3. I used soy milk instead of an egg white wash.

5 comments:

Marwin said...

heh, i was actually gonna send you something about challah because i read your brioche post and wanted to test it for you and give you feedback about your substitutions. but i guess it's too late :P i suppose i'll send you my challah recipe anyway; i veganized something from a different non-vegan recipe. i dont have the bread bakers apprentice but it seems like a worthy investment from what i've read on your blog.

--marwin

be'ershevaboheme6 said...

I have to ask....you still got that awesome yellow/golden challah color I always thought came from the eggs....how'd you manage that?

aimee said...

Thank you so much! I never would have thought to replace the total eggs with with a weight instead of the old 1/4 cup = 1 eggs thing! brilliant. I have a family recipe that I've been trying, unsuccessfully to veganize. This will really help!

Manda said...

I can't wait to try this, but I am wondering how much does one egg weigh?
Thank You

Vegan Dad said...

The colour comes from a double brushing of soymilk in the dough (before and after it rises). The loaf itself is white, but you could (I suppose) add a pinch of tumeric to get that more eggy look.

Manda,
Reinhart provides weights for the eggs, so I just add an equal amount of soy yogurt instead of sticking to the 1/4 cup of soy = 1 egg rule.