© 2014 mathewguiver

Vegan french onion challah

What’s better than a delicious onion challah? Not much, IMO.

Ever since I started perfecting my first challah recipe for the time I met David’s mother, I’ve been completely obsessed with ways to put my edgy spin on the classic bread. I’ve done vegan soft pretzel challahs, and am currently working on two other challah recipes.

Oy, all this challah talk has me feeling chaleshen!

Now I made this onion challah last weekend, and it was incredible. It’s vegan pretty much because I didn’t have any eggs in the fridge, plus, with the caramelized onions I wasn’t sure about going with an eggy flavored bread as the base. With this dough I also used a mix of flours which includes some rice flour. Just to make the bread a little healthier and lower on gluten.

Ingredients:

2 yellow onions
1 c warm water
1/2 Tbsp sugar
1 tsp salt
2 tsp dry active yeast
1 1/2 c bread flour
1/2 c all purpose flour
3/4 c rice flour
2 Tbsp olive oil (plus more for drizzling)
Vegetable oil
Kosher salt
Black pepper

Directions:

1. You’ll want to start by cooking your onions down. Slice them into large pieces then cook over medium heat with vegetable oil, kosher salt, and black pepper.

2. If the bottom of your pan starts to stick, add a few drops of water to deglaze. Cook for about 50 to 65 minutes, or until browned.

3. Combine warm water, sugar, and salt. Add yeast, then stir and let sit until frothy.

4. In a large bowl sift flours together, then add yeast water and 2 Tbsp of olive oil. Mix well, then knead on a floured surface for 5 to 7 minutes.

5. Place in an oiled bowl, drizzle a bit more oil on top of the dough, then cover with saran wrap and let rise for an hour.

6. Punch down the dough, then divide it into three sections. Role each section out into a rope, then rub a handful of cooked onions on the surface of the dough ropes. Braid the ropes, then place the challah dough on a parchment paper lined baking sheet.

7. Let rise for 30 to 50 minutes.

8. Bake at 420 degrees fahrenheit (400 convection) for 17 to 22 minutes or until nicely browned. Note that at this temperature the onions will char a bit, which adds a nice layer of flavor to the crust of the bread. But if you’d like a more browned challah then cook at 385 for 25 or so minutes.

9. Allow to cool, then slice and serve!

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