This recipe is an adaptation of my grandma’s challah. Despite the fact that challah is a classic egg bread, making it seemingly difficult to make vegan, it proved to be extremely easy to adapt. I simply replaced the egg with aquafaba for binding and fluffiness and added a bit of soy yogurt to give it extra lightness. It turned out perfectly, with the golden brown crust and tender melt-in-your-mouth crumb of classic challah.

Prep Time: 35 minutes. Unattended Time: 3 hrs 35 min. Makes two 15-inch loaves.

Ingredients:

2 teaspoons yeast

5 cups flour

1 teaspoon salt

⅓ cup sugar

1 ¼ cup very warm water (about 125 degrees)

6 tablespoons aquafaba

¼ cup canola oil

2 tablespoons plain vegan yogurt

10 drops of yellow food coloring (optional)

1 ½ tablespoons plain, unsweetened, non-dairy milk (I used soymilk)

½ tablespoon agave

1. Mix the yeast, one cup of the flour, the salt, and the sugar together in a large mixing bowl. 
2. Pour in the water and beat until smooth. 
3. Measure the aquafaba into a small bowl, then whisk it.
4. Mix the whisked aquafaba, oil, yogurt, and food coloring if using into the flour mixture. 
5. Gradually add the remaining flour until the dough is soft, then turn out onto a floured board and knead until the dough is smooth and elastic. 
6. Place the dough into a greased bowl and lightly oil the top of it. Cover and put it in a warm place. Let it rise until it has doubled in size (about 1 ½ hours). 
7. Punch the dough down. Turn out onto a floured surface and knead lightly. 
8. Divide the dough in half so as to make two balls. Set one of the balls aside and divide the other into three equal pieces. Roll each of these pieces into strands about 15 inches long. Pinch top ends together and braid (see video). Repeat with the other ball. 
9. Put both loaves onto a greased baking sheet. Cover and put in a warm place to rise until doubled in size (about 1-1 ½ hours). 
10. Heat oven to 350. Mix together the non-dairy milk and agave in a small bowl then brush it onto both loaves. 
11. Bake for 35 minutes or until the loaf sounds hollow when thumped.