I’ve heard it said that when substituting for egg that if a recipe calls for 3 or more eggs, forget it. This makes baking allergy-free challah very challenging. Part of what makes challah so addictively delicious is how light and airy it is — and that’s due to the large number of eggs it usually requires.
So, what do we do for the holidays (or anytime we’re craving amazing french toast), then?! Well, I came across a tried and true 2-egg recipe that looks very promising with a few adaptations. I haven’t tried it yet, but am heading out to get the ingredients right now. Would love anyone’s feedback on it!!!
Here’s my adapted recipe:
2 packages quick-rising yeast
1/2 cup water, warmed to 110 degrees
3 tablespoons sugar, divided
substitute for 2 eggs: I would suggest 3 tablespoons vegetable oil mixed with 3 tablespoons water and 2 teaspoon baking powder
1/4 cup vegetable oil
8 cups flour
1 tablespoon salt
2 1/2 cups water, divided
3 tablespoons dairy-free butter/margarine, softened at room temperature
1/4 cup dairy-free butter/margarine, melted
With the oven rack in the middle position, preheat the oven to 375 degrees. For round challah, you can cut a liner from parchment paper to fit the bottom of a 9-inch round cake pan or use a parchment-lined baking sheet. Lay down the liner and coat with cooking spray. [For straight braided challah, line a baking sheet with parchment paper and coat with vegetable spray.]
Dissolve yeast in warm water. Add 1 tablespoon of the sugar and set aside mixture in a warm place to proof (about 10 minutes). Mixture will bubble when yeast is proofed.
Place egg substitute and oil in a small bowl and beat until combined.
Sift together flour, remaining 2 tablespoon of sugar, and salt into the bowl of a standing mixer fitted with the paddle attachment. Make a well in the center of of sifted dry ingredients, add proofed yeast mixture as well as 3 tablespoons of softened dairy-free butter and mix about 10 minutes. [If you do not have a standing mixer, you can do this by hand.] Remove paddle attachment and attach dough hook and knead dough 6 minutes at medium speed. If dough is too dry, add remaining 1/2 cup water.
Oil a large bowl, place dough inside and turn over so that all surfaces have a film of oil. Cover with a slightly damp towel. Put in a warm, dark place and allow to rise until double in size (about 1 hour). Punch down dough and divide in half. Cover again with damp towel and allow to rise (about 30 minutes).
To make a round challah: Roll dough into 3 ropes on lightly floured surface. Cover and allow to rise (about 10 minutes). Connect the strands at one end and braid. Pinch braided ends together to form a circle. Place in cake pan (or on baking sheet) and allow to rise until double in size (about 30 minutes). [To make braided challah, simply do not pinch together ends and place on baking sheet to rise.]
Bake challah for 20 minutes. Brush with melted butter and place back in oven for 5 more minutes or until golden brown in color. Remove from pan and cool on a rack to room temperature. Store wrapped in plastic at room temperature.