No Cholesterol Challah

This vegan twist on traditional challah proves you don’t need eggs to braid a stunning loaf.

Liquid egg substitute and vegetable oil replace the classic enrichments while whole wheat flour adds nutty depth and hearty texture. The dough rises slowly at room temperature for 4 to 6 hours, developing complex flavor without any hands-on kneading.

Braid it into a classic three-strand plait or a round spiral for Rosh Hashanah, then watch it bake to a mahogany crust that crackles when you tear into the soft, slightly sweet crumb.

Pro Tips

• Let dough rise at room temperature for the full 4 to 6 hours for best flavor development
• Grease your baking pan lightly to prevent sticking and ensure easy release
• Brush the braided loaf with a little oil or plant milk before adding seeds for better adhesion
• Cool completely on a wire rack before slicing to preserve the tender interior