Skip to main content

Vegan Challah Bread /Braided Bread


For this month Home Bakers Challenge,Priya Ranjit  has chosen Christmas cookies,cakes and Jewish Challah bread.
I tired the vegan version using the gram flour(besan) and it came out so delicious and soft but I couldn't braid it properly.
Sangeetha suggested to dry roast the besan as she had the feeling of besan smell,so dry roasted it.If you are using besan dry roast it for couple of minutes in a medium flame and use.As I made a braided bread for first time I scaled down the measurement and made a 10 inch loaf.Now off to the recipe..............


Basic Information

Recipe Source Sweet Life
Preparation time 15 minutes
Resting time 1 hour+45 minutes
Baking Time 40-45 minutes
Makes 10 inch loaf

Ingredients

IngredientQuantity
All purpose flour/maida11/2-2cups
Active Yeast/instant yeast1tsp
Sugar1/4cup
Gram flour/kadalamaavu1/4cup
Olive Oil3tbs
Water1cup
Salt3/4tsp
Sesame seeds/yellu1tsp




Method

Dry roast the gramflour/besan  for couple of minutes,once it becomes warm enough add around 1/3 cup of water and mix it well with no lumps.To this add the sugar,oil and mix it well.In a big mixing bowl add the flour,active yeast and salt,mix it well with a whisk.


Now add the gramflour mixture and mix it well.Knead it to soft dough using water as needed for 5-7 minutes.The dough should be soft and not very sticky.Cover it with a cling wrap and keep it in a warm place to raise for an hour.


By one hour the dough would have doubled,punch down the dough and knead it well for a minute.Now divide the dough into four equal parts.Roll each part to a small log and keep it aside for 5 minutes.


Now take each log and roll into a 10-12 inch strand by moving the hands in rocking motion to get a nice strand.Place the 4 strands on a counter top or a board,squeeze the ends of the strands together and start braid.From the left hand side start the braid by crossing the 4th strand on 2 and 1 over 3,do it till the end.Tuck the finished end and transfer it to the baking tray.


Cover it with a cling wrap and keep it aside for the second raise for 40 minutes.Apply some olive oil and sprinkle the sesame seeds.Once the size become doubled,preheat the oven for 375F.Bake the bread in the preheated oven for 35-40 minutes or a nice golden crust is formed.



Cool it on a wire rack and slice it when it comes to room temperature.


Apply some butter or jelly and serve it.


Enjoy.............................................................

  • Here I used sesame seeds,originally poppy seeds are used.
  • My sesame seeds didn't stick to the bread properly and I brushed with oil after sprinkling the sesame seeds to get a golden crust.
  • In original recipe soy milk is used for brushing.

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
Post a Comment
Read more