From raw ingredients to delicious fluffy loaves of vegan challah bread, in only an hour! Enjoy tasty home made Jewish challah in double-quick time.
There’s nothing quite like freshly home-baked challah. The smell of warm, crusty loaves that fills the kitchen, the feeling of accomplishment, and the knowledge that soon you can tear into soft, fluffy, sweet challah and devour it!
Home-baked challah – not enough time…?
I must admit, I don’t make challah every week. As wonderful as it is, it’s typically just too time-consuming. At least it is the way I usually make it.
Challah making for me typically starts on a Thursday night. I make the dough after my daughter Kipper is in bed, then cover it and put it in the fridge. It rises, overnight, and in the morning I take it out and knock it back. Then I let it sit for a few hours to come up to room temperature. I knead it again, divide, and shape the dough. It has its second rise for an hour or so. Egg wash, seeds, and finally, into the oven. I’d say 18 hours, start to finish.
Of course a lot of that time the challah bread dough is taking care of itself while I’m doing something else. But I still have to organise myself around it. I need to be ready for the next stage at the same time that it is!
Baking challah – a different method
I recently saw a recipe for a half-hour loaf, and wondered if it was possible to adapt the method to make challah in 30 minutes. I consulted with friends who regularly bake challah, and in much less time than it takes me to do it! After all this, I concluded the following steps to be unnecessary:
- Mixing the dry yeast with water and waiting 10-15 minutes for it to activate – just chuck it straight in with the flour.
- A lengthy (or even a short!) proof after mixing and kneading – simply let the dough rest while you clear up, then get on and divide and shape.
- A lengthy second rise – 5-10 minutes while the oven heats up is plenty.
Fewer ingredients = easy vegan challah!
Having simplified the method, I also simplified the ingredients. No eggs or honey = less faff and mess, and it also makes the challah vegan – yay! I usually use a mixture of flours but it’s one extra thing to weigh out, which takes time, so I stuck to just one type of flour.
I suppose I could also have abandoned the toppings, but I’m actually addicted to putting yummy seeds on top of challah – I get twitchy if I see a plain loaf. The two in the photos each have different seeds – poppy and sesame on the 3 strand braid, fennel and nigella on the 4 strand braid. (See these delicious seeded challah rolls for more seedy inspiration!)
Revised timetable for speedy vegan challah preparation
The new challah making timetable goes something like this:
- Weigh out all ingredients including dry yeast straight into the mixer. Turn it on and mix for 10 minutes.
- Cover the bowl and put in a warm place. Put mixer away, wipe down surfaces, line baking sheets etc. 10 minutes (or less).
- Remove dough from bowl, knead very briefly. Cut into two roughly equal pieces. Divide and shape each piece into a challah. Transfer to baking sheet. 15 minutes.
- Set oven to 200°C. Brush loaves with plant-based milk and sprinkle with seeds while oven heats up. 10 minutes.
- Bake challah for 15 minutes.
- Total time: 60 minutes
OK, so it’s not a 30 minute loaf, but it takes me 15 minutes just to divide and braid the dough, so that was never going to happen! I’m confident that there are no corners left uncut.
If you’re a speedy challah shaper, you can probably get your vegan challah done in less than the hour it takes me!
5* Vegan Challah
I know what you’re wondering. What about the end result? Is this vegan challah really any good?
Take a look…
I don’t know about you, but I’d like to reach into that photo and grab a slice! Soft, fluffy and delicious challah – so good!
The super-fast vegan challah is maybe only 95% as good as my standard 18 hour challah, but it only takes about 5% of the time to make. I think that’s a reasonable trade-off!
Maybe I will start making challah every week after all…
Vegan challah bread FAQs and top tips
- Is this challah suitable for vegetarians and vegans?
This easy challah recipe includes no eggs or dairy, so it makes loaves that are naturally suitable for vegans and vegetarians. Many challah recipes use eggs, and this type of eggless challah is sometimes referred to as ‘water challah’. - Is this challah bread gluten-free?
This challah bread recipe uses wheat flour so the challah is not suitable for celiacs or those with a gluten-intolerance. Making gluten-free bread is not as simple as just substituting ingredients, so if you want to make a gluten-free challah, you should find a specialist recipe such as one of these. - How long does this vegan challah stay fresh?
This delicious vegan challah is best eaten within a day or two of being made. However, after day two it still makes terrific toast or delicious challah French toast! - Can vegan challah be frozen?
Yes! You can certainly freeze the challah for longer storage – up to a few months. Wrap tightly and freeze the whole loaf, or alternatively slice the challah and freeze in an airtight container. You can then thaw just the number of slices you require – or pop them into the toaster and toast from frozen.
More fabulous vegan Jewish recipes
Finally, if you’re after vegan recipes for all your Jewish favourites, take a look at this list of more than 20 Jewish vegan recipes, including vegan gefilte fish, vegan chopped liver and vegan matzo ball soup!
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📖 Recipe
Vegan challah in 1 hour
Ingredients
For the dough
- 300 g strong white flour
- 7 g instant dry yeast (1 sachet)
- ½ teaspoon salt
- 2 tablespoon sugar
- 3 tablespoon olive oil
- 150 ml warm water
Glaze and toppings (optional)
- 2-4 tablespoon plant-based milk – I used oat milk (optional)
- 2-4 tablespoon seeds of your choice (optional)
Instructions
- Put all the dough ingredients in the bowl of a stand mixer with the dough hook fitted. Mix at low-medium speed for around 10 minutes until a soft, smooth dough is formed.
- Cover the bowl and leave in a warm place for about 10 minutes. Line a baking sheet with greaseproof paper or a non-stick liner.
- Turn out onto a floured surface. Knead briefly and divide into two equal pieces. Shape each piece into a loaf according to your preference – 3 or 4 strand braid, coil etc (see below). Place the loaves onto the prepared baking sheet.
- Preheat the oven to 200°C (400°F). Brush the challah loaves with plant-based milk and sprinkle with seeds, if using.
- Bake the challah for 15 minutes until risen and golden brown. The loaves should sound hollow when tapped gently on the bottom. Cool on a wire rack before eating.
Nutrition
More challah recipes and other resources
How to braid multiple strands of dough
If you need help with your braiding, I recommend this video which demonstrates how to braid 3, 4, 5, 6, 7, 8 or 9 strands of dough into some impressively fancy loaves.
Delicious challah recipes
Can’t get enough challah? Why not try delicious fruity challah (for Tu B’Shevat or any time), spiced apple challah, or jam doughnut pull-apart challah – perfect for Chanukah.
Or if you just want a little bit at a time, how about individual challah rolls, made with added wholewheat and delicious seeds.
Robin Sharan
Always wonderful.
Helen
Thanks so much Robin!
Dorit
Can you make a gluten free challah?
Helen
Hi Dorit. I haven’t tested this recipe with a gluten-free flour blend, sorry. However I found this recipe which you might like to try?
Reyna Steinberg
I made these for Rosh Hashanah and no one cared that they were Vegan they said they were the best Challot they had and asked me to make more for Yom Kippur. Last week I made one everything Round Challah and one Funfetti Braided Challah!
Thank you for this delicious and FAST recipe!
Helen
That’s so great to hear Reyna! Your toppings sound fabulous and I’m so glad that everyone enjoyed them. Take care, Helen x.
Robin Sharan
I love making this recipe because you just put everything into the food processor and if it’s a little dry, I add a tablespoon at a time to have the dough come together. It is a great recipe. I put a little more coconut sugar than it calls for and top it off with maple syrup. It is easy and fun to make!
Helen
Thanks Robin. So great to hear that you enjoy it – and that you’ve made it your own!
Robin Sharan
The Challah Is delicious and lovely texture. I used coconut sugar and this recipe will be a mainstay for me. I never thought challah could be this easy!!! Thank you, thank you, thank you!
Helen
Thanks Robin! So glad to hear that it turned out so well for you 😀
Yes, challah really can be this easy – I’m not sure I’d make it very often if it wasn’t!!
judith phythian
Dear Helen
Just made, cut and ate your excellent one hour Challah. The consistency is superbe, my boys ( x 3 plus some girlfriends ) all agree it is perfect, thank you.
Judith
Helen
Thanks so much Judith!
I’m really pleased you all enjoyed it so much 🥰
Samara
Made this today and loved how easy it was and how pretty they turned out. However, mine was a bit dryer and less sweet than I usually prefer. Could you add more sugar? Also, I don’t have a hand mixer so I just kneaded by hand – would that make a difference in texture? Had to cook 20 mins instead of 15 to get it golden brown on top even with the oat milk wash. Thoughts? Thanks!
Helen
Hi Samara, I’m glad you found the recipe easy! You can certainly add more sugar if you prefer a sweeter loaf, or even a spoon or two of maple syrup. Kneading by hand is fine, although you may have to knead for longer to achieve the same consistency of texture. Baking bread is not an exact science and things like the temperature of your room, humidity, how active your yeast is, variations in oven temp etc. can all make a difference, so you may need to adjust things slightly to fit your own kitchen. It’s possible that the extra 5 minutes in the oven made your bread a little drier, so maybe add a little more water or oil next time to help keep it moist? I hope this helps! Take care and all the best, Helen.
Sandra
Can I use all purpose flour instead of strong white?
Helen
Hi Sandra. Yes, you can, but the texture might be more ‘cakey’ than ‘bready’. Should still taste fine though! All the best, Helen x.
Katie Crenshaw
I buy this in the store all the time. I have never dared to make it at home. This recipe looks so easy. I am going to try. I hope mine will be as pretty as yours!
Helen
Thanks Katie. I’m sure yours will come out great! It’s much easier than it looks!
Andrea Metlika
I’ve never made my own Challah because it’s too time consuming but now I can. I’m very excited to try this recipe out. I just hope I can make mine look as pretty as yours.
Helen
Thanks Andrea. I’m sure yours will look fabulous!
Cristie
I love making bread but have never tried this before. Thanks for sharing I’m making it asap!
Helen
Thanks Cristie. I hope you enjoy it ?
Pam Greer
What a gorgeous loaf of bread in only 60 minutes!! While I love the full flavor of a long rise, this is the bread I turn to most often!
Helen
Thanks Pam. I think the olive oil helps to impart some extra flavour in this super fast bread, so you don’t miss out too much!
Renee
Hello Hellen,
The Challah is wonderful. Please clarify the yeast measurement in US format. Is 1.4 tsp 1/4 tsp or 1 tsp + 4/10 of a tsp.?
Also just made your Quick Focaccia… superb!
Helen
Hi Renee, so glad you like this challah and the focaccia! The yeast measurement is 1 + 4/10 tsp. ie, just slightly less than one and a half teaspoons.
Hope this helps! All the best, Helen x.
Alison
Oh my! I love challah but never get it from the baker because it’s not vegan. Now I can make it at home. This is going on our holiday table.
Helen
Thanks Alison! Happy (vegan) holidays!