Dan’s challah recipe
For this recipe, we will be using Aquafaba, you can buy it in supermarkets in the UK under the Oggs brand (not currently kosher certified), or you can make your own. To make it yourself, take the liquid from a can of chickpeas (three cans are needed for this recipe) and reduce it by boiling the liquid down until you are left with a thick viscous substance. Allow it to cool so that it becomes gelatinous. I then use an electric whisk to fluff up the aquafaba. It’s then ready to use as an egg replacement.
1.5 tablesboons dry active yeast
130g brown sugar + 1/2 teaspoon of brown sugar
300ml warm water
600g of bread flour
1/2 tablespoon of fine salt
60ml olive oil
Aquafaba from three cans of chickpeas (or 6 tablespoons from store bought)
1 tablespoon of date syrup (or agave or maple)
25ml olive oil
25ml plant milk
Poppy/Sesame seeds (optional)
Place into a bowl and cover with a damp towel for three hours.
Tap the bottom of the challah to ensure it makes a hollow sound to ensure it’s ready.
Take out the challah and leave it to cool on a metal rack.