Yes, I just made that joke. Deal with it.
This whole baking kick I’m on is rad. Except for the fact that even though I’m going to trapeze/aerial class twice a week (okay maybe sometimes just once a week) I’m getting chubbier. I made more cupcakes the other night because I just got Vegan Cupcakes Take Over The World. I had to try a recipe! Even if I just made cupcakes last week.
As if constant cupcake baking wasn’t enough to destroy my waistline, I’m really loving baking bread as well. I’ve made french bread a few times already so yesterday I decided to try making some challah.
I just really love saying challah.
I found this recipe on Vocal Vegan. There is a ton of challah recipes out there but this one was the most simple and I already had everything I needed to make it.
2 cups warm water
5 teaspoons yeast
1 tablespoon sugar
1/4 cup sugar
1 tablespoon salt
2 cups flour (white or wheat or a mix)
1/4 cup oil
1 egg (substitute)
3 to 5 cups flour (white or wheat or a mix)
Combine 2 cups of warm water with yeast and sugar (1 tablespoon). Let sit until the yeast foams or bubbles.
Mix the 1/4 cup sugar, salt and 2 cups of flour in a bowl. Add the yeast mixture once it has foamed. Add the oil and egg substitute, then 3 to 5 cups of flour until the dough has a nice consistency (not to sticky but not too dry).
Kneed for a few minutes and place in a bowl covered with a towel in a warm spot for one hour to rise. Punch the bread down and kneed a bit more. Split it into two pieces. Then split each of those into three long thin pieces that you can then braid together. After creating two braided loaves, place on a cookie sheet (oiled lightly or with parchment paper) to rise for another hour. Bake for 20 minutes at 375 degrees.
Most recipes I found called for either whole wheat flour or a mix of white and wheat. I only had white so I went with that. It worked out great.
Make sure to read ALL the directions first so you’re not confused about what amount of flour goes where and when it goes there.
Yeah…so…they’re really ugly looking loaves. Braiding bread dough is effin hard though! If anyone has any tips on how to make a pretty braided loaf, I’d love to hear it.
Not much prettier when baked but good lord, it’s tasty! We’ve eaten it smeared with Earth Balance and dipped in olive oil and salt. God, we’re so healthy.
I give this recipe 10 out of 10 puppies:
Speaking of puppies. I got to hang out with seven at once at my friend’s house the other day. Along with some chickens. I thoroughly enjoyed myself and fell deeply in love with this little guy.
Now go forth and bake some bread so that I’m not the only chubbster around here.