Makes one large or two small loaves.
- 2 tablespoons dried yeast (two packages)
- ½ cup sugar
- 2 cups luke warm water
- 2 tablespoons ground flaxseed, aka flaxseed meal (NOT whole flaxseeds)*
- 2 tablespoons canola oil
- 4 – 5 cups King Arthur or other good quality bread flour
- ¼ teaspoon xanthan gum (see note)
- 2 teaspoons salt
- Raisins (optional)
Place the yeast, sugar, flax seed meal and water at the bottom of a bread maker and let sit for 5 minutes. Add the rest of the ingredients in the order given. Set the bread maker for dough.
After about 5 minutes, check to make sure that the dough is forming a ball. If it resembles batter, gradually add a bit more flour. If it resembles crumbs, gradually add a bit more water. After one hour, remove dough separate into three ropes, and braid making sure to tuck the ends under.
Note if using raisins: Raisins will be distributed better if you put them in the individual ropes. Just flatten each rope out, line the raisins up, and fold the strand back into a rope.
Let the bread rise again for one half hour on the kitchen counter.
Bake at 350 degrees for 35 – 40 minutes.
The bread is done when tapping the bottom produces a hollow sound.
Michelle recommended Bob’s Red Mill flaxseed meal.
Note: Bob’s Red Mill xanthan gum is available at most grocery stores. It is optional, but we found that adding it results in a moister texture similar to what you might get if you used eggs.
This Bread Maker Challah Recipe was graciously submitted By Michelle Harris Abramson. If you would like to submit a plant-based recipe to be featured on our blog please reach out to Rachel Miller at Rachel.Miller@Hazon.org.