Vegan Challah Bread

  

The fragnance of a fresh baked bread in the house is just so satisfying, And more satisfying is eating it piping hot just baked!!

The only thing that keeps me away from baking breads at times is the time factor to proof it. But the day i give up on my constant laziness i feel proud of myself.

Challah is a special Jewish braided bread. The aroma of this freshly baked challah was really enticing.

I have used flax seeds as a substitute of egg which added amazing nuttiness to the taste.

Flax-Seed Challah Bread (Vegan)

2 1/4 tsp. or 1 package active dry yeast
1/2 cup warm water
1/2 cup all-purpose flour
4 Tbs ground flax seed meal whisked with 5-6 Tbs of warm water.
2-2 Tbs olive oil

Pinch of sugar

1 tsp sea salt.

Mix the yeast and the warm water and set it aside for 5-10 min to activate it.

In a bowl add the all the ingredients and add yest to it, If using a stand mixer knead on medium for about 10 min or by hand for about 15 min.
Once the dough is well kneaded brush with olive oil, cover with a wet kitchen cloth and keep it in a warm place to proof for about 2-3 hours.

After 3 hours punch down the dough and knead again for a few minutes. Make a ball, cover and keep it aside for another hour. The dough should double. 

Divide the rested dough into 3 parts and make rolls. Dust them well with flour and braid them.

Transfer on a baking sheet and bake for about  30 min or until the top is golden brown at 160 deg C

This post is off to Bake Fest- The Pumpkin Farm, Vardhini's -Cooks Joy, & Kalyani’s ”Kitchen Chronicles – Only Vegan” event @ Cook's Joy.