I’ve been wanting to make eggless challah ever since I first ventured across a vegan recipe from the PPK gals. Except their recipe calls for bananas. And that just seemed too…banana-y for me.
Well, last Shabbat (don’t I sound like a proper Jewess?) Trailrunner posted her weekly challahs on GW. They looked goooood. The next day Jterrilynn posted her successful attempt. I was feeling left out. And also some pregnancy related challah cravings. If you’ve ever been Jewish, you just might know what all the fuss is about!
So I began researching vegan recipes. I decided to use a combo of ground flax and boiled sweet potatoes and plantains as my egg subs. I was going for bind and fluff, the subtle sweet flavor and color.
The combo made a nice bread, but aside from the shape and moistness, it wasn’t really challah. But it was good. My son loves it and I will use the same recipe for the dinner rolls I am slated to make for his class Thanksgiving.
I’m still contemplating ways to improve the recipe. Challah is similar to brioche–very eggy. Impossibly eggy. I will troll the online recipes and try to patch together some mash-up of ideas. My dough was very wet (I used whey so technically it wasn’t vegan). Trailrunner says you need the dough to be soft and squishy like a baby butt.
Speaking of baby butts, I don’t know when I will actually attempt another challah since my baby butt will be here in 5-8 weeks. Which is why I spent the day cooking stuff to freeze…