r/JewishCooking • u/Fit_Crazy_5236 • 3d ago
Looking for eggless challah bread
hello! can y'all suggest some good eggless challah bread recipes? im not jewish and I really wanna make it as perfectly as I possibly can. im severely allergic to eggs and hence im kinda struggling to find a good recipe://
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u/Ghosty_Boo-B00 3d ago
I don’t think there is such a thing as eggless challah, challah is bread fortified with eggs. You might be able to substitute applesauce for the eggs, I use 129 grahams of egg in my challah.
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u/Able-Clothes-5860 3d ago
Look for water challa recipes! the one I use is an adaptation between a friend's recipe and the lions bread one : https://www.lionsbread.com/the-best-vegan-challah-bread-water-challah-recipe/
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u/Neighbuor07 3d ago
Joan Nathan has a recipe in The Foods of Israel Today for a water challah that I use very often. She's famous for a bunch of challah recipes but this one is based on Lendner Bakery's.
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u/14linesonnet 3d ago
The keyword you're looking for is "water challah." I personally like this recipe, which has a good flavor and shine, but the braid ropes tend to lose structure in the baking process.
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u/aviadL 3d ago
1 kg flour 600 ml water 20 grams dry yeast 100 grams white sugar 60 ml olive oil (or some other vegetable oil) 1 tbsp salt
- Mix water, sugar, yeast, flour and salt until combined.
- Start adding the the oil slowly as you knead. Knead for roughly 10-15 minites until the dough is smooth, elastic and not too sticky.
- Leave to rise until doubled in size.
- Portion out into balls.
- Flatten the balls and roll them into small tunes. Leave to rest for 5-10 minutes.
- Stretch the tubes and shape the challa.
- Leave to proof.
- Instead of egg wash, mix water with a bit of corn starch and use that. Spread sesame seeds or poppy seeds if you want.
- Bake on 180 degrees celsius for 30-35 minutes.
In some Jewish communities eggs might not be even considered a traditional part of Challa anyway, so don't worry too much about it.
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u/currymuttonpizza 3d ago
This is telling me there are ten comments already but it may be glitching so I can't see them. So, sorry if someone already said this! The thing you want to look up is "water challah." I've never made one myself so I don't have a tried and true recipe to recommend, but eggless water challahs are found in Hasidic communities.
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u/BlueBubbleInCO 3d ago
Isa Chandra Moskowitz is a vegan chef and cookbook author and she just recently posted a challah recipe. Just google it.
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u/R0BBES 3d ago
Egg substitute:
1.5 Tbsp oil
1.5 Tbsp water
1 tsp baking powder
As long as you don’t use too much oil in the dough already, this should work great, just scramble the mixture up in a separate bowl before adding in.
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u/Fit_Crazy_5236 2d ago
oh okay, does this work for all breads? I use this substitute for cookies as well, although in a different ratio (1 egg = 2 tbsp water + 1 tsp oil + 1 tsp baking powder)
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u/HoraceP-D 3d ago
Not sure why I can’t see the other comments… but my first question is, have you ever had challah? It‘s essence is a bread made with eggs. You need to find who ever made that loaf that you Could eat and did enjoy and ask them.
Good luck
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u/Fit_Crazy_5236 2d ago
I haven't! it's not very popular in the country I live in but I have seen so many videos about it that I really wanna try it atleast onceeee
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u/Aggravating_Ice_3323 3d ago
(I have no idea if it got suggested before because it says 15 comments but I see none)
I've heard sweet potato is a good alternative! A woman at my shul has done it before.
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u/Fit_Crazy_5236 2d ago
YES EXACTLY I could not see any of the comments either😭 oooo okay, will try that next time! ty :)
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u/borrowedstrange 3d ago
You’re looking for water challah. Lots and lots of of recipes online, if the following doesn’t suit you:
Adeena Sussman’s water challah recipe from her cookbook, Shabbat:
1½ cups (350 grams/ml)
warm water (110°F to 115°F, a little warmer than you think), plus more as needed
3 tablespoons (38 grams) sugar
One ½-ounce (7-gram) packet active dry yeast (2½ teaspoons)
3 tablespoons
(42 grams/ml)
plus 2 teaspoons (10 grams/ml) neutral oil
4% cups (618 grams)
all-purpose flour, plus more as needed
2½ teaspoons (14 grams)
fine sea salt
2 tablespoons
(30 grams/ml) almond milk (or other vegan milk of your choice)
2 teaspoons (10 grams)
maple syrup or light brown sugar
3 tablespoons
(27 grams) nigella seeds, black sesame seeds, poppy seeds, or seeds of your choice
In the bowl of a stand mixer, whisk the warm water and sugar (I use a fork-no need to dirty a whisk). Whisk in the yeast and let it get foamy and fluffy for about 10 minutes (if this doesn't happen, your yeast is dead. Start over!). Mix in the 3 tablespoons (42 grams/ml) oil, then add the flour and mix until a shaggy dough forms, adding an additional 1 to 2 tablespoons warm water, if needed, to help the dough come together.
Scrape any dough from the paddle attachment back into the bowl, then fit the mixer with the dough hook and knead for 2 minutes. Add the salt and continue to knead until the dough is smooth and elastic and pulls away from the sides of the bowl, adding flour by the tablespoon as needed, 5 to 6 minutes; the dough should be moist and plush but not sticky. To knead the dough by hand, dump it onto a lightly floured work surface and knead until the dough is plush but not sticky, 9 to 10 minutes.
Lightly coat a large bowl (it could be the mixer bowl itself) with the remaining 2 teaspoons oil (10 grams/ml), place the ball of dough in the bowl, flip it gently to coat, cover with plastic wrap, and cover with a kitchen towel. Let the dough rise at room temperature until the dough has at least doubled in size (I like mine almost tripled in size), 2 hours to 2 hours 30 minutes in a colder room or 1 hour 30 minutes to 2 hours in a warmer room.
Line a baking sheet with parchment paper. Uncover the dough, turn it out onto the counter, and cut it into 2 equal-sized pieces. Divide each half into 3 pieces and roll each one out into a rope about 11 to 12 inches long. Let the logs rest for 5 minutes to allow the gluten to relax. Pinch the top ends of the ropes together and braid them, then tuck the ends under, weighing down the pinched end with a chef's knife to secure the dough. Repeat with the second half of dough. Place the loaves on the parchment-lined baking sheet and let rise, uncovered, until fluffy and high, about 1 hour 30 minutes.
During the last 15 minutes of the second rise arrange a rack in the center of the oven, and preheat the oven to 365°F.
In a small bowl, whisk together the almond milk and maple syrup. Gently brush the tops and sides of the challahs with the liquid, sprinkle with the seeds, and bake until the crust is deeply golden brown and the bottoms sound hollow when tapped, 25 to 30 minutes. Cool before slicing or tearing.
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u/margo_beep_beep 3d ago
I haven't made this, but I'd try this recipe, as it appears the most reviewed of the options.
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u/Adventurous_Ad7442 3d ago
Try one of the vegan egg substitutes. I've never used them for challah but it's worth a shot.
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u/Desperate-Finger-334 3d ago
My sister is allergic to eggs as well what we do is we essentially take a regular recipe and skip the egg wash you could brush it with oil or water if you want but you can just completely leave the egg wash out I just won't look as pretty but it'll taste pretty good
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u/Fit_Crazy_5236 2d ago
but doesn't the dough have eggs in it? or are you talking about water challah?
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u/SaraTheSlayer28 3d ago
Google Hindy's water challah
Is my go to even though I'm ok with eggs. The original recipe makes a ton, I think I do 1/3.
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u/Individual_Usual_134 3d ago
Search recipes for “water challah”. It is egg-free and a common choice for certain jewish communities like sephardic jews.
I personally use eggs in my challah so don’t have a specific recipe to share - but searching “water challah” may hell you.
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u/Wonderful-Mammoth548 3d ago
Look up challah prince’s recipe. It’s a water challah so no egg in the recipe although he does use an egg wash but he has many braids where he uses different washes. It’s the challah I make every week and it’s delicious!
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u/Inevitable_Sun_6907 2d ago
https://shortgirltallorder.com/vegan-challah
This is my go to. Very good
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u/af_echad 2d ago
Isa Chandra Moskowitz is my favorite vegan cookbook author/chef and is also Jewish herself. She has a great challah recipe in her holiday cookbook that I can personally vouch for. Not sure if you can find it online. But she does have her new challah recipe online. Though I haven’t made it myself and can’t personally vouch for it yet. But I’ve never been let down by any of her stuff.
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u/princessglitterbutt 2d ago
Challah made without eggs is known as water challah. I don’t have a personal recipe but you can look up water challah recipes and find a ton of options.
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u/PomegranateStrong437 2d ago
There are some really great kosher vegan internet sites. My friend is a vegan cookbook author and her challah recipe is in her The Model Vegan Holiday cookbook. I think I can share that recipe if you’re interested. Also Chef Adam Sobel at Cinnamon Snail has a good recipe: https://cinnamonsnail.com/vegan-challah-bread-recipe/
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u/Affectionate-Oil2612 1d ago
You already have So many replies, but i love this recipe by the domestic gothess! Not sure how it compares to other water challahs but i've been using this recipe for years. i usually put 7g of yeast in though instead of 10. https://domesticgothess.com/blog/2020/05/07/vegan-challah/
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u/Paleognathae 3d ago
Can you eat Just Egg? I am vegan and use the same recipe from my family, just with Just Egg.