Vegan Challah

February 9, 2023

Last week, via our vegan food account on Instagram, we posted a picture of a vegan challah bread that we made. The bread—a first for us—not only came out looking beautiful, it also tasted amazing.

All of which we owe to the mad culinary skills of our friend Roxy Storm back in LA, who developed the recipe. Roxy—picture here with an enormous and outstanding quilt she knit—developed the recipe and was kind enough to share it with us.

Kinder still, she agreed to have us share it here after some friends asked on IG. So here it is, written out by Roxy. And feel free to follow Roxy's knitting and make inquiries over at Roxy Storm Fiber Art on IG. Thanks again, Roxy!

Recipe for vegan Lightly Sweet Challah

2 tbsp dry active yeast
1 1/2 c luke warm water
1/4 c honey or agave
1/4 c sugar
1/4 c oil (1/2 neutral, 1/2 olive oil)
pinch of salt
5-8 cups of flour
maple syrup
almond or other nondairy milk

Warm a bowl with hot water, toss water in bowl, combine yeast and warm water (10 min). Add all ingredients except flour with a stand mixer or wooden spoon. Gradually add flour 1 cup at a time until a slightly sticky ball forms. Flour board and knead for 10 minutes. Add the ball to a greased bowl and allow to double in size. Punch down the dough, make strands, and shape (we braided). Place on a Silpat or greased baking sheet. Proof for 15 minutes and then add glaze. Bake for 20-30 minutes. Let rest over night or for at least 2 hours.

Oh, and if anyone's wondering, the beautiful stained glass trivet was made by Debbie Bean, another talented Los Angeles artist.