⅓ cup (90 g) potato puree
1 ½ teaspoons yeast
1 teaspoon sugar
½ cup (120 ml) warm water
3 tablespoons coconut milk
2 teaspoons baking powder
6 tablespoons warm water
1 ½ tablespoons egg replacer
3 cups (375 g) all-purpose flour, plus more for kneading step
1 ½ teaspoons salt
¼ cup (50 g) natural cane sugar + 1 teaspoon for proofing stage
For the Maple Syrup Wash:
1 tablespoon maple syrup
1 tablespoon water
Make the potato puree by peeling a medium potato, dicing it and boiling it for 12 minutes. Mash with a fork and set aside to cool.
Proof the yeast: place yeast and 1 teaspoon of sugar in ½ cup of warm (not hot) water. Mix and leave to sit for about 10 minutes until it is foamy.
In a separate prep bowl, combine coconut milk, baking powder and 3 tablespoons of water. Set aside.
In another prep bowl, combine egg replacer with 3 tablespoons of water and set aside for at least 1 minute.
Combine the flour, salt and sugar in a large bread bowl.
Add the yeast, coconut milk, egg replacer and the potato puree mixtures to the dry ingredients in the large bread bowl. Combine well using clean hands until a sticky dough forms.
Tip dough onto a clean floured surface and knead for 5 minutes. Add flour sparingly as needed.
Place dough into an oiled bowl, cover and allow to rise for 2 hours.
Gently push the air out of the dough and divide into strands – two for a round challah and three for a braid. It is worth using a kitchen scale to make sure you have equal parts.
For a two strand round challah: roll each strand into a long cylinder and twist them round each other to form a double helix shape. On an oiled baking sheet, arrange the dough twist into a spiral shape. Tuck the end pieces under.
For a three-strand challah braid: lay the strands side-by-side and pinch together at the top end. Braid and pinch to finish the end. Place on an oiled baking sheet.
Cover the challah with a clean cloth and allow to rise for 1 hour.
Preheat oven to 350 F (190 C).
Optional step: brush sparingly with a maple syrup wash. The aim is to add shine – too much will make your bread soggy.
Bake for 35-45 minutes until bread is golden brown.
Keywords: Challah, vegan challah, Jewish food