Gluten-free dairy-free Rosh Hashanah challah

[rosefox]

We've made the KAF GF bread mix in our bread machine countless times, but this is my first time turning it into a round, honey-sweetened Rosh Hashanah challah! I couldn't be more pleased with how it came out. Our machine is a Zojirushi and we use a custom program with it, but it should work in just about any bread machine. Or you can stir the bread by hand as directed on the box for the mix. We don't put in raisins as my GF partner doesn't like them (sob) but you absolutely can if you want.

If you want to veganize it, you could probably use Lyle's golden syrup instead of honey and your preferred egg substitute for the eggs. I'm told maple syrup and non-dairy milk can be used as a vegan "egg" wash.


Click for larger photo.

Ingredients

0.25 cup high-quality extra virgin olive oil
3 eggs + 1 egg
1.75 cup unsweetened soy milk
2–3 Tbsp high-quality honey
1 box King Arthur Flour GF bread and pizza mix
1 tsp baking powder (NOT baking soda)

Equipment

Bowl
Pyrex pitcher
Fork or whisk
Microwave
Measuring cup
Measuring spoons
Bread machine
9" springform pan
Parchment paper
Spatula
Oven
Pastry brush
Probe thermometer (optional)
Wire rack
Oven mitts

Instructions

0) Mise en place. Gather your ingredients and tools. Make sure the mixing paddles are correctly seated in the bread machine pan, long side down. Measure out the oil. Fill the bowl with very warm water, put 3 eggs in the bowl, and let sit five minutes. Pour the soy milk into the pitcher. Microwave at 70% power for 1.5 minutes or until the liquid is body temperature. Remove the yeast packet from the mix box (but don't open it yet), and open the mix packet. Mix the baking powder into the mix (it doesn't have to be well incorporated).

1) Layer ingredients. Remove the loaf pan from the bread machine. Pour the soy milk, oil, and honey into the pan. Crack the eggs into the measuring pitcher, whisk briefly, and pour them in. Gently shake in the bread mix in an even layer, completely covering the wet ingredients. Make a little dent in the center of the mix and pour in the yeast. Put the pan back into the machine.

2) Knead and rise. Plug the machine in and set it to preheat for 15 minutes, knead for 30, and rise for 30. After the first few minutes of kneading, stir in any flour stuck to the sides of the pan. While the dough is rising, line the springform pan with parchment paper and heat the oven to 170F or its lowest temperature.

3) Shape and rise again. Stop the bread machine, stir the dough with a spatula, and scrape it into the pan. It will be very wet and sticky. Smooth the top in a spiral pattern. Turn the oven off and let the bread rise 30 minutes in the warm oven.

4) Bake. Remove the pan from the oven and heat the oven to 350F. While it's heating, whisk the remaining egg and very carefully brush the delicate top of the bread with egg. Once the oven is hot, bake the bread 35 minutes or until a probe thermometer reads the internal temperature as 200–210F.

5) Serve and store. Carefully remove the pan, release the spring, and transfer the bread to a wire rack. Let cool completely before slicing. Store in a sealed plastic bag at room temp, slicing as needed, for up to three days; or freeze individual slices.

Comments

[runpunkrun]

That looks so beautiful that it pains me to ask you to put the photo behind the cut...but please do. But also, it's so beautiful. What kind of texture does it have?

[rosefox]

Oops, sorry! Will do.

We call it "bread cake" because its texture is not at all like gluten bread; it's soft and a little spongy. It toasts up really really well.

[runpunkrun]

Interesting! Great British Bake Off taught me that cakes used to be leavened with yeast back before baking powder.

[indywind]

Wow, that came out looking handsome!