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Yeahhhhhhhhhhhhhhh
Challah bread. One of the most delicious breads originating out of the Jewish culture.
Today I'm gonna show you how to make it vegan, how to do a six strand
braid, and we're going to go over some of the most popular questions asked. Let's go.
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Hopping right into this recipe. We're starting with our dry ingredients. Flour, sugar, yeast, and salt .
All go into a medium sized bowl to get the party started. Use a whisk to stir everything around and
get everyone acquainted. In a large bowl we're going to add all of our wet ingredients. This
is going to be the bowl that you're going to bring all of your ingredients together
in, so for me this is going to be the bowl of my stand mixer. Now, add in your sweet potato,
dairy-free butter, and water. Give this a good whisk to make sure there are no longer any lumps. Now set
the bowl up on your stand mixer if you haven't already and then you're going to use this mixing
attachment to get things started. Using about a cup of the dry ingredients, add that into the wet
ingredients and start bringing it together . You're gonna do this about two or maybe three times more
before you switch your attachment. Once your mixture goes from looking like a cake batter ,
um, more to i would say like a loose dough at this point you're gonna switch out your
attachments and begin using a dough hook. Continue to add flour and mix that until you no longer
have any flour left. Once all of your flour is fully incorporated your dough at this point
should begin to pull away from the sides of the bowl. If not, no worries. Add about
a tablespoon of flour more until it begins to do so. To ensure that your dough is good,
stop the stand mixer, and use your hands to feel on the dough. If it still sticks to your hand you
may need a little bit more flour. If not that's good. But it still may be sticky maybe to the bowl
and slightly some surfaces, and that's actually okay. Now sprinkle some flour
onto your work surface and begin to remove the dough from the bowl. As mentioned before it may
not be sticky to your hands but it may still slightly be sticky to the bowl and that's okay.
Just use a silicone spatula and use that to scrape it out and that really always helps me.
Now with your dough on the counter, no need to knead the dough. All you need to do is fold up the
sides of the dough and shape it into a ball . Spray your mixing bowl with a little bit of oil. Now take
your dough and add it right back in. Cover the bowl and allow the dough to rise for roughly about 60
to 90 minutes. Once your dough has doubled in size punch it down and allow it to go completely flat.
Recover the bowl and give it roughly about 40 minutes to maybe even another 60 minutes. You're
looking for it to puff right back up. At this point your dough should be ready for the next step.
Punch your dough down again to make it completely flat and add a little flour to your work surface.
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Remove your dough from the bowl and cut it into six even pieces.
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I typically use a food scale to make sure all the pieces are uniform in size.
You're going to need a lot of your work surface in order to make this.
So give yourself some room by putting your pieces off to the side and re-cover
them with some cling wrap or a towel. Begin by rolling your piece out into a 16 inch rope.
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Be sure to taper each end of that rope. Once you have all six pieces ready, lay them out in front
of you vertically like you see here. Pinch your first three pieces together at the top,
then do the same thing with your second three pieces. Now bring both sets of pieces together
and pinch them together as well as you can. Begin first by taking your right piece
and putting it completely across to the left side. We're going to call this piece one. Piece two
which is now the second one from your left side, you're going to bring completely across to the
right side. From here the process is simple and I'll number each piece in order for you to follow.
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We're going to pull our piece one and place it in the middle.
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Then take our piece six and place on the outside.
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Next take piece 2 and place it in the middle and place piece 3 on the outside. Now repeat
starting from the right side again. I'll play this part at normal speed this way is easy to follow.
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Once this is all complete, pinch the ends, and tuck both sides underneath the dough.
Place this on a baking tray and cover for one last rise.
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After the rise, uncover it and at this point you can use a simple syrup
or even milk and maple syrup and you can put that on the outside of the dough
in order to get a really really nice crust. Give yourself a pat on the back because at this point
everything's complete. Move it into the oven and now it's just time to wait. And if you made it
this far then you can pull it out the oven and it should look a little something like this.
(♪ Love you down, down, down♪)
(♪ oh, oh, oh ♪)
(♪ Love you down, down, down♪)
(♪ oh, oh, oh ♪)
(♪ Love you♪) (music fades to background)
While all of the ingredients in this recipe are really essential to make this taste its best,
it is actually possible to make this without oil. We do have a dough called
the everything dough on our website and you could actually use that dough to create the same
exact looking thing. And that dough is oil free and extremely delicious.
Potatoes are acting like your egg in this recipe. So you could substitute that with
either a different type of potato, like a yukon or a russet potato. Or you could do something
like pumpkin. If you did that that would also still give you that orange yellowish look that you get
from a traditional challah bread.
You absolutely do not need a stand mixer. I use a stand mixer just because it's
a little easier to get through kneading and adding all your ingredients.
You can make this in a bowl while using a wooden spoon or a spatula. Same exact results.
This dough has a extremely complex gluten structure. So allowing it to rise twice actually
helps that. So have you ever seen dough that when you let it rise once, you typically will have
like little air pockets inside the dough? Well in this one, once it bakes up you'll see that
there's a very, very fine crumb and it's a really strong bread. This is why it's good for things
like french toast and stuff like that because it will hold its shape when it takes on the custard.
The six braid is pretty complicated to start but once you get the hang of it it's honestly
really easy. But, we do, on the website show you how to do a three braid instead. This would be
like braiding hair. And if you have daughters like me this should come naturally to you.
Alright family, once again thank you so much for watching. Please subscribe if you haven't already.
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when you make this or any of our recipes. As always, believe in good, peace.