I had an aha moment when I was about to make a cannellini bean salad for lunch. I'd just read Posie Harwood Brien's easy brioche recipe. If chickpea liquid can be used to replace eggs in a brioche-like recipe, why not cannelini bean liquid for challah? Could cannelini bean liquid be as useful an aquafaba type thing? I was sceptical about all things aquafaba, since every previous attempt at using it was a total failure. Even so, I forged ahead, using a few old recipes that have been in the family for years. How retro is that? But retro with a twist, since it's vegan. Result: for-real challah scarfed by challah-deprived vegan family members. Note: Be sure your sugar is vegan (mine is labelled organic and vegan). My vegan folks eat honey; not all vegans do. You can use maple syrup instead. —louisez
1 1/2 tablespoons
Liquid from 1 can cannelini beans
4 1/2 - 5 cups
In This Recipe
Combine dry ingredients, starting with 4 cups flour only, in mixer bowl and mix. Add liquids. Beat to combine well with flat blade. Switch to dough hook and knead, adding only enough additional flour to make a soft dough.
Place in greased bowl, cover and let rise till doubled, 1 1/2 - 2 hours. Punch down.
At this point, you have two options: let rise 1 1/2 - 2 hours, braid, let rise 1-2 hours and bake, OR refrigerate overnight, let come to room temperature (1 - 2 hours), braid, let rise 1 - 2 hours, and bake. In either case, put braid on silpat-lined cookie sheet to rise.
Bake at 350 degrees 36 minutes, till browned and sounds hollow when tapped on bottom, turning cookie sheet around halfway. Cool on wire rack.