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Whole Wheat Egg Free Challah

 

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Whole Wheat Egg Free Challah
 

 

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Recipe

Whole Wheat Egg Free Challah

This recipe is perfect for any one with egg allergies. Im allergic to eggs so i'm constantly looking for substitutes in recipes so i don't miss out on all of my favorites jewish foods. I use half whole wheat and have white wheat but feel free to use what ever combination works well for you. It can be whole wheat or white wheat.

Times

  • Prep Time : 3 hour
  • Cook Time : 30 min
  • Ready Time : 3 hour, 30 min

Servings

2 loaves

Ingredients

  • 2 1/2 teaspoons
  • 1 cup
  • 2 cups
  • 2 cups
  • 1/3 cup
  • 1 teaspoon
  • 2 tablespoons

Directions

Be sure To add the egg replacement RIGHT BEFORE adding the flour, this acts as a binding agent which is what the eggs would do in the recipe.

Pour warm water into the yeast in a medium sized bowl and mix well with a fork.

let the mixture rest until bubbly and creamy (usually about 5 min)

Measure out the flour while waiting for the yeast.

Add the sugar, salt, and 2 Tablespoons of canola oil to the yeast mixture and mix well with a fork.

Beat the egg replacement with a whisk until well combined, note that it will fizz, pour this into the yeast mixture.

Add the flour, cup by cup, until its hard to stir, transfer the dough to a lightly floured surface and knead dough elastic and smooth. it should be springy.

REMEMBER TO ALWAYS SEPARATE DOUGH:
1. Place the dough in front of you, before it has been formed into any sort of shape.

2. Some have the custom to give charity or wash hands (netilat yadayim) without a blessing before fulfilling the mitzvah.

3. Recite the blessing.

BA-RUCH A-TAH A-DO-NOI ELO-HAI-NU ME-LECH HA-O-LAM A-SHER KID-SHA-NU B’MITZ-VO-TAV V’TZI-VA-NU L’HAF-RISH CHAL-LAH

Translation:
Blessed are You, L-rd our G-d, King of the Universe, who has sanctified us with His commandments and commanded us to separate challah.

4. Remove a small piece from the dough, lift it, and say This is Challah.

5. Burn the separated dough or wrap it in two layers and discard it.

Transfer Dough to a slightly Oiled bowl, cover with a damp cloth and put in a warm place (i usually heat the oven to 100 degrees) for 90 min.

Transfer to a lightly floured surface and cut dough into equal halves. divide each piece into 4 pieces then roll out into 10 inch logs. pinch the ends together and braid dough

Place challah loaves on a baking sheet and let raise for an additional 30 min.

Preheat oven to 350 degrees

Bake for approximately 25-30 Min depending on your oven.

Note: you can also use raisins or chocolate chips :) feel free to make the recipe your own! and if you have any suggestions or comments please let me know. this is a recipe i adapted over time to be more healthy and egg free which means allergen free for me. ENJOY! Shalom

About Batel Toper

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Hi everyone, I'm recently married (B"H) and seeking as much practice in the kitchen I could get. I'm really enjoying all these kosher recipes and I would love to share recipes with everyone on here :)�

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