June 27, 2013 6:28 pm at 6:28 pm #609815oomisParticipant
Anyone know a SPECTACULAR and extremely easy challah recipe that has absolutely no eggs (including for an egg wash) in it? My grandson is allergic, and I would love to either make challah for them or give my daughter the recipe so she can make it, as it is harder for me to do things by hand these days.June 27, 2013 6:38 pm at 6:38 pm #961359Torah613TorahParticipant
I don’t know a recipe, but if you want the outside to look nice and brown with no eggs, you can paint it with coffee.June 27, 2013 6:46 pm at 6:46 pm #961360
1 cup warm water (105 to 115 degrees F.)
1/3 cup natural granulated sugar (such as Florida Crystals)
1 teaspoon salt
2 tablespoons canola oil
3 tablespoons canola oil
3 tablespoons warm water
2 teaspoons baking powder
Pour yeast into warm water along with a pinch of sugar in a large bowl and mix until combined.
Let the mixture rest for 5 minutes or so until bubbly and creamy (I usually measure out the flour while waiting for the yeast). Add the sugar, salt, and additional 2 tablespoons of canola oil and mix.
Beat the egg replacement ingredients with a whisk (it will fizz) and pour into the yeast mixture.
Add the flour, a cup at a time, until it is difficult to stir the mixture. Transfer the dough to a lightly floured surface and knead it until it is smooth and elastic (approximately 7 to 10 minutes). It should be springy.
Transfer dough to a lightly oiled bowl. Cover with a slightly damp cloth or plastic wrap and set in a warm place for 90 minutes. It should double in size.
Transfer to a lightly floured surface and cut dough into two equal halves. Divide each piece into three pieces and roll out into 10 to 12 inch ropes. Pinch the ends together and proceed to braid the dough.
Place on parchment lined baking sheet and let rise for additional 30 minutes.
Preheat oven to 350 degrees F.
Bake for approximately 25 to 30 minutes depending on your oven.
Notes for Great Challah:
Add the egg replacer right before adding the flour. The reaction between the ingredients is what will give your challah lift (in lieu of eggs). If you put it in first, you will not have as much of a reaction when you add the flour.
Make sure you preheat your oven.
Baking powder needs to be relatively fresh. Old baking powder will yield a hard, flat challah.
You can shape these challahs into rounds or rolls
You can also add raisins, chocolate chips. Use your creativity. My kids love it when I brush a little oil to the top of the challah and then sprinkle with a dusting of Florida Crystal sugar before baking.June 27, 2013 6:48 pm at 6:48 pm #961361
From Creative Jewish Mom:
Always Perfect No-Egg Challah: basic white flour challah dough
1. If you live in Israel, sift your flour to make sure it is bug free. You can always pre-sift the flour and store it in the freezer until you need it.
2. In a medium sized bowl, combine the yeast, a tablespoon or two of sugar and about half a cup of warm water (part of the total amount of water) mix, and set aside. This insures that the yeast is actually working and that it doesn’t come in contact with salt which can limit its ability.
3. I use a mixer which can handle 2 kilos of flour, so I add the liquids first and then the solids. If you’ll be mixing and kneading the dough by hand you add the liquids to the solids in a large bowl, and once you have something that looks like dough, you knead it on your clean counter top.
5. Once I have dough that is a nice consistency, neither too dry or too sticky, I take the whole amount and place it in a large garbage bag, usually the same one into which I’ve sifted my flour. Some people like to place a little oil on the outside of their ball of dough, but I don’t. I just seal the garbage bag tightly and place it in a warm place on my counter.
6. The dough will take at least an hour to rise, and very often you’ll find that the garbage bag blows up into a large balloon! If you don’t get a balloon just poke the bag to make sure that the dough is very soft.
7. Remove the dough from the bag, punch it down, and if you’d like to make the special blessing for baking challah, remove a large egg-sized portion and make the blessing. (You can find that info on google in many places.)
8. Using a rolling pin, roll the entire portion of dough out into a large pizza like shape, making sure to pop any bubbles you may see in the dough. Then depending on how you’ll form your loaves, and how many loaves or rolls you’ll be baking cut this pizza shape into strips.
9. Form the strips into balls, and leave on the counter to rest for about 10 minutes.
10. Roll those balls out into long snakes for braiding and braid. Most braided loaves look the nicest if you tuck the ends under. For the nicest braided loaves try to make snakes that are fatter in the middle. (tutorial for this in the future!)
11. Pre-heat your oven, in my case to 180C. Many people like to bake challahs on a higher temp. like say 200 C for ten minutes and then they turn the oven down for the remaining baking time.
12. Set loaves on your baking paper lined oven racks, or in loaf pans, and set aside until loaves have risen and look like the photo above. (Note, I am very fortunate to have a 90 cm oven, so I can bake all my challahs at one time on one rack.) This may take up to an hour or more, but you don’t want to leave them too long or your braids will break apart.
13. Just before placing in the oven brush on egg white (truthfully I use the whole egg, but most don’t.) and sprinkle on the topping of your choice, in our case poppy seeds.
14. Bake until nicely browned, and bottoms are hard. I use a convection setting on my oven and baking time is only about 30 minutes, but on a regular setting baking may take up to an hour for large loaves. Rolls of course take much less time, so be sure to watch them!June 27, 2013 6:50 pm at 6:50 pm #961362
1. Put an oven proof bowl/pan of water on lower rack of oven. Preheat oven to warm and then TURN OFF.
4. Add the proofed yeast and the rest of the water (2 cups). With your hands or a mixer if preferred, mix all ingredients until forms a warm, sticky but smooth dough, about 5 minutes.
5. Add more flour if necessary (probably another cup or two but ideally the dough should be somewhat sticky.
6. Put dough onto floured surface and knead for a couple more minutes. (I don’t have a good surface to work on so I tend to keep the dough in the bowl to knead.)
7. Place dough into a large oiled bowl and cover with plastic wrap or a damp towel. Place into warm oven. (I like to put it on top of a cookie sheet in case it rises over the bowl.)
9. Then punch down the dough and perform the mitzvah of separating challah with a blessing.
10. Working on a floured surface shape dough into challah, should make about 5-6 good sized challot.
11. Place onto greased cookie sheets and let rise another 30 minutes. Remove pan of water from oven.
12. Preheat oven to 350.
13. Lightly brush top with maple syrup mixed with water and bake about 25 minutes until golden. ENJOY!June 27, 2013 7:03 pm at 7:03 pm #961363rebdonielMember
1 cup lukewarm water
6 tsp. Ener-G egg replacer + 8 Tbs. water
4 cups flour (all-purpose, whole wheat pastry, or a combination of both) + more for dusting
Poppy seeds or sesame seeds (optional)
Place the dough on a floured surface. If you are making a double batch, divide the dough into 2 equal parts and continue with the rest of the steps. Cut the dough (or each half) into 3 equal pieces. Shape each piece into a ball, and then roll each ball into a long strand. Let the strands rest for 5 minutes. Transfer the strands to a baking sheet lined with parchment paper. Join the 3 strands at the top by pinching them together and turning them under. Braid the strands (cross the outer right strand over to the middle position, cross the outer left strand over to the middle position and repeat until you reach the end) and join the ends at the bottom, pinching them together and turning them under. Brush the dough with olive oil. Cover the dough again and let it rise for another hour.
Preheat the oven to 375 degrees. Brush the dough with olive oil again, sprinkle with poppy or sesame seeds, if desired, and bake for 35 minutes. The challah should be golden brown with a firm crust. It should sound hollow when you tap it. Let cool before slicing.June 27, 2013 7:09 pm at 7:09 pm #961364jewishfeminist02Member
Nice plagiarism from The “V” Word blog.June 27, 2013 7:26 pm at 7:26 pm #961365takahmamashParticipant
I will ask my wife for her recipe; she and one daughter are vegan, so our challah has no eggs.June 27, 2013 7:44 pm at 7:44 pm #961366popa_bar_abbaParticipant
Sure, it’s called rye bread.June 27, 2013 8:45 pm at 8:45 pm #961367zete605Member
I make this every week, it is excellent:
4 lbs flour (high gluten is best)
4 cups warm water
2 heaping tbsp dry yeast
2-3 tbsp salt
1/3 cup sugar
6 oz vegetable or canola oil
Put the dry yeast in the 4 cups warm water and pour on top of it the sugar. Let sit for 10 minutes.
Pour the water/yeast/sugar mixture into the flour add oil and salt and knead.
Let sit for an hour or until doubles in size and then braid 3 big challos.
Let sit for 45 minutes then bake on 450 until very dark brown (about an hour). This makes the crust nice and crunchy and golden brown. You don’t need the egg wash. If you don’t like a crunchy crust then I don’t know what you would do. Also, it’s a good idea to put a 9×13 pan 1/3 full with water while the oven is preheating and while the challos are baking under the challos so that there is steam in the oven and it keeps the bottom of the challos from burning.June 28, 2013 1:43 am at 1:43 am #961368rebdonielMember
JF: Seriously?June 28, 2013 3:29 am at 3:29 am #961369jewishfeminist02Member
Well, you didn’t provide a source, so I googled and that blog came up. Unless you are the administrator of that blog, in which case I apologize….
Others gave sources for their recipes. I personally only post recipes that I have created. If I were to suggest a recipe from elsewhere I would give the source.
It is possible that the “convention” with recipes in some circles is not to give sources, but I always do and notice that most others do as well. Someone worked hard to create that recipe; let’s give them credit for it.June 28, 2013 3:54 am at 3:54 am #961370oomisParticipant
Thanks, everyone. My year old grandson has developed an allergy to eggwhites, so we cannot bake with eggs if he is going to be eating the item.
I thought egg replacer WAS eggs, just with the yolks removed…
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