Challah usually leans on eggs for its soft crumb and shiny crust. This one doesn't use any. Coconut oil and a little baking powder cover that job, and the loaf still pulls apart in soft strands.
The dough needs two rises, roughly 2 hours for the first and 1 hour for the second. Plan for a lazy morning or an afternoon at home. Most of that time you're doing nothing.
One thing up front: this is a yeast bread, so the water temperature matters more than anything else you'll do. Warm, not hot. If you can hold your finger in it comfortably, it's right.
Step-by-Step Instructions
1. Bloom the yeast
Stir the yeast and a pinch of sugar in a medium bowl. Pour in 1 cup of warm water while turning the bowl so it mixes itself, then leave it 5 minutes until it's bubbly. Stir in 2 tablespoons of the melted coconut oil.
2. Mix the second bowl
In another bowl, combine the remaining 3 tablespoons of melted coconut oil, the 3 tablespoons of warm water and the baking powder.
3. Make the dough
Whisk 3 cups of flour, the salt and the remaining 1/2 cup of sugar in a large bowl. Add both liquid mixtures and stir with a spoon until smooth. Knead in up to 1 cup more flour by hand, adding only what the dough takes.
4. Knead and rest
Keep kneading until the dough stops sticking to the bowl sides. Move it to a coconut-oiled bowl, cover with a damp towel and leave it on the counter for 2 hours, until doubled.
5. Shape the braid
Punch the dough down and turn it onto a floured surface. Knead gently to push out big air bubbles, form a log, then cut even pieces for your braid.
6. Second rise
Braid the loaf and set it on a parchment-lined baking sheet. Cover with a damp towel and let it rise 1 hour.
7. Bake it
Heat the oven to 325F (165C). Brush the loaf with melted coconut oil and bake 25 to 30 minutes, brushing again halfway, until golden brown and hollow-sounding on the bottom.
8. Cool before slicing
Move the loaf to a wire rack and let it cool completely. Slicing warm bread squashes the crumb.
Pro Tips
Variations
- Sesame or poppy seeds scattered over the oiled crust before baking add texture without changing the method.
- For a round spiral loaf instead of a braid, roll the dough into one long rope and coil it on the sheet.
- A teaspoon of vanilla or a grated citrus zest in the dough shifts the flavor, but keep the liquid amounts the same.
How to Store Vegan Challah Bread
Refrigerator
Wrap the cooled loaf tightly and keep it up to 5 days. Warm slices briefly to soften them.
Freezer
Slice it, wrap the slices well and freeze up to 3 months. Thaw at room temperature.
Reheating
A 300F oven for 5 to 8 minutes brings back the crust. A microwave works but leaves the crust soft.
Frequently Asked Questions
Q: Can I use dry yeast instead of fresh?
Yes. Use about 2 1/4 teaspoons of active dry or instant yeast for the 1.25 oz of fresh. Proof it in the warm water with the pinch of sugar the same way, and give the first rise extra time if your kitchen is cool.
Q: Why did my challah come out dense?
Usually too much flour or a short rise. Add the extra flour by the tablespoon and stop when the dough clears the bowl. Then wait for a true double, not just the 2 hours.
Q: Does it taste like coconut?
Only if you use virgin coconut oil. Refined coconut oil is neutral, so the loaf tastes like plain sweet bread.
Q: How do I know it's baked through?
Knock on the bottom of the loaf. A hollow sound means it's done. If it sounds dull, give it 5 more minutes.
Q: Can I braid it the night before?
Yes. After braiding, cover it and refrigerate overnight. Bake it straight from the fridge in the morning and add a few minutes to the bake time.
Vegan Challah Bread Recipe – Braided and Egg-Free
A soft, golden vegan challah braided without eggs or honey. Coconut oil and a warm water yeast sponge do the work, and it bakes in 25 to 30 minutes.
Ingredients
Instructions
- 1Bloom the yeast — Stir the yeast and a pinch of sugar in a medium bowl. Pour in 1 cup of warm water while turning the bowl so it mixes itself, then leave it 5 minutes until it's bubbly. Stir in 2 tablespoons of the melted coconut oil.
- 2Mix the second bowl — In another bowl, combine the remaining 3 tablespoons of melted coconut oil, the 3 tablespoons of warm water and the baking powder.
- 3Make the dough — Whisk 3 cups of flour, the salt and the remaining 1/2 cup of sugar in a large bowl. Add both liquid mixtures and stir with a spoon until smooth. Knead in up to 1 cup more flour by hand, adding only what the dough takes.
- 4Knead and rest — Keep kneading until the dough stops sticking to the bowl sides. Move it to a coconut-oiled bowl, cover with a damp towel and leave it on the counter for 2 hours, until doubled.
- 5Shape the braid — Punch the dough down and turn it onto a floured surface. Knead gently to push out big air bubbles, form a log, then cut even pieces for your braid.
- 6Second rise — Braid the loaf and set it on a parchment-lined baking sheet. Cover with a damp towel and let it rise 1 hour.
- 7Bake it — Heat the oven to 325F (165C). Brush the loaf with melted coconut oil and bake 25 to 30 minutes, brushing again halfway, until golden brown and hollow-sounding on the bottom.
- 8Cool before slicing — Move the loaf to a wire rack and let it cool completely. Slicing warm bread squashes the crumb.
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.
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