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Make the challah bread dough. In the bowl of a stand mixer fitted with the paddle attachment, place the flour blend, xanthan gum, tapioca starch/flour, instant yeast, and granulated sugar. Whisk to combine well. Add the salt, and whisk again to combine.

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Preheat oven to 350. In a large bowl, combine the, yeast, honey and water. Allow the yeast to proof in a warm spot for 10 minutes. Once the water starts to fizz add the vegan butter, olive oil, apple sauce and salt. Whisk to combine.

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Mix the yeast and the warm water in a mixing bowl and leave alone for five minutes to ensure the yeast is alive and frothing. Add the flaxmeal mixture, the two vegetable oil, sugar and salt. Mix until blended, then add the flours. Knead on medium low speed in a stand mixer for 5 minutes or about 10 minutes by hand.

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Begin by adding the warmed water and yeast to a mixing bowl and stirring together. Let sit 1-2 minutes to activate. (If using instant yeast can skip this step and add the yeast directly to dry ingredients). Next, add in the sugar, olive oil, and pumpkin puree and mix together until well combined.

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Drape the plastic over the loaves, oiled side down. Let proof (rise) at room temperature for about 1.5 hours until the dough has visibly risen, is jiggly, and puffy. Preheat the oven to 350° F. Brush the tops of the challahs with either nut milk, thinned apricot jam, maple syrup, or egg for a shiny crust.

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Brush with vegan egg wash: Preheat the oven to 375F. Mix the maple syrup and dairy free milk together, then brush the tops of the challah bread with the vegan egg wash. Sprinkle with sesame seeds if desired. Bake: Place the vegan challah bread into the oven to bake for 35-40 minutes, or until golden brown.

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Traditional challah bread, when not modified for gluten-free or vegan diets, is typically made using ingredients like wheat flour, eggs, water, sugar, yeast, and salt. The dough is often enriched with oil and sometimes includes honey or other sweeteners for flavor. Eggs play a crucial role, contributing to both the dough and the glaze that.

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Step 2: Add the gluten free flour, salt, eggs, and melted butter to a standing mixer. When the yeast is ready, pour that in as well. Use the paddle attachment and mix slowly until the flour is mixed in. Turn the mixer speed up to medium and mix for 30 more seconds.

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Set that challah on another lined baking tray and set a separate timer for 45 minutes. Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) now. Once the first challah has risen for 45 minutes, test it before baking. Gently poke a finger into the side--if the indentation stays, it is ready to bake.

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Allow it to proof for about 5 minutes, until foamy. Add in sugar, softened vegan butter, and sweet potato purée and whisk or stir by hand to combine. Add in 4 cups bread flour and salt. Fit the stand mixer with the paddle attachment and mix on medium speed until the dough comes together in one rough piece.

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Combine the oat flour, rice flour, potato starch, tapioca starch, xanthum gum and salt in a medium bowl. Add the liquids (maple syrup, oil, almond milk and Just Egg) to a stand mixer. Mix using the whisk attachment on high until combined. Pour in the yeast and mix again briefly.

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Preheat oven to 350°F or 325°F convection. In a medium bowl, or large measuring cup, whisk together the oat milk and the yeast. Place in a warm spot to proof. In a large mixing bowl, place the oat flour, tapioca flour, potato starch, xanthan gum, kosher salt, sugar, and baking powder.

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Vegan Challah Instructions. In a large bowl or in the bowl of your stand mixer, combine 1 3/4 warm water, 1 1/2 tbsp yeast, and 1 tbsp sugar. Let sit for 10 mins or until yeast bubbles and froths. Whisk, or use the whisk attachment for your mixer, and mix in 1/2 cup of softened vegan butter or oil, and 10 tbsp aquafaba, 3 tbsp at a time.

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Let Dough Rise: Grease a bowl, place the dough inside, cover loosely with a damp towel, and let it rise for about 1 ½ hours in a warm spot. Shape and Bread: Roll the dough in a long, thick snake (14 to 16 inches). Cut into thirds and roll each piece into 14 to 14-inch strands. Braid the strands, tucking the ends.

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Turn the ball out onto a floured work surface and punch a few times until very smooth. Place in greased/Oiled bowl and cover and keep it aside to rise until double in size. Around 1 to 1.5 hour. After the dough has double in size, punch down the ball in the bowl and remove any air bubbles.

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Lightly coat the large mixing bowl in oil, turn the just kneaded dough into the bowl and roll it over once to coat the dough with oil. Let rise in the bowl for about 1 hour or until double in size. Punch dough down, turn out and knead again for 2-3 minutes. Divide the dough into 2 balls.