Baking your own bread is extremely gratifying! Unlike most recipes, my mini vegan challah bread with braiding only takes an hour. That means you’ll be enjoying the fruits of your labor in no time!
You are in for a treat, times two. This vegan challah bread recipe makes two mini loafs which I customized for two different style breads. Plus, if you’ve ever wanted to learn how to braid bread, get ready because it is so easy and satisfying. You don’t have to make two mini loafs, but I really liked having the variety.
The best thing about this vegan challah bread recipe is that you don’t need to let it rise over night. All you have to do is let it sit for 10 minutes. That’s it. Prior to sitting, you simply add your ingredients into your stand mixer and the mixer does all the work. So now that the great 2020 yeast drought has come to a close, bake bread with me. I was able to get two 3-packs of yeast which will last me quite awhile. Now on to the bread making!
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Like many of my other recipes, I adapted this one from another. I originally found a recipe on the Friends Family Food blog, then made adjustments based on what I had in stock. I was out of sugar and olive oil, so I substituted brown sugar and avocado oil. Both were perfect substitutions for this recipe and my bread tasted just like I remember challah tasting. This recipe is a keeper!
A bonus that added to the fun factor is that I learned how to braid bread. I always thought braiding bread was one of those tricks that wasn’t meant for me. I thought it would take too long and be difficult to master, but I was wrong. It is literally the opposite and makes your bread look amazing!
Mini Vegan Challah Bread
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yields: 2 mini loafs or 1 large loaf
- 2 1/2 cups flour
- 1 sachet (7g or just over a teaspoon) instant dry yeast
- 1/2 tsp salt
- 2 tbsp brown sugar
- 3 tbsp avocado oil
- 2/3 cup warm water
Topping Ingredients (optional):
- 2 tbsp non-dairy milk (I used unsweetened almond milk)
- 2 tbsp seeds and spices (One per loaf, I used sesame seeds and dill)
- Put all of your bread ingredients into the bowl of your stand mixer with the dough hook fitted in place. Mix on low-medium for up to 10 minutes, until the dough is soft and a little sticky.
- Cover the bowl with a cloth and let it sit for 10 minutes.
- Line a baking sheet with grease-proof paper or a non-stick liner.
- Preheat your oven to 400 degrees Fahrenheit.
- Place your dough onto a floured surface, kneed a few times and divide into two balls. Shape both pieces into a loaf using a 3 or 4 braid method. (See below for instructions on the 4 braid method)
- Place braided loafs on the prepared baking sheet and add your toppings, or not. Its up to you. Gently brush each loaf with your non-dairy milk and generously top with sesame seeds and dill. I did one topping per loaf.
- Bake for 15 minutes until your challah has risen and is golden brown. Cool on a wire rack before eating.
- For a 4 strand braid, separate one of your dough balls into 4 equal strings.
- Knot the strands at the top and keep the two on the left separated from the two on the right.
- Starting with the two strands on your right, braid the right over the left. Then do the same with the two strands on your left. Take your two middle pieces and braid them once, right over left. Then separate your sides and repeat until complete. Cinch the end of the bread together once you can’t braid anymore.
Meet Our Baker:
Mandi Mellen is Lead Editor, Staff Writer, and Featured Host at BuzzChomp. She’s an Actress, Writer, Director and Producer. Get lost in her YouTube comedy channel PillowTalk TV. Follow her on Twitter, Facebook, and Instagram.
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