Abramson Vegan Breadmaker Challah

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.

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