The Fresh Loaf

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Vegan Beer Avacado Challah

TwoBreadedBoy's picture
TwoBreadedBoy

Vegan Beer Avacado Challah

On my last day of high school, I decided to make each of my teachers a loaf of bread. One of my teachers was vegan and from Milwaukee. For him, I made this challah in which the liquid used is a lager and the eggs are replaced with avacado (and a tiny bit of lemon to prevent browning), giving the dough a unique green tinge.

I shaped the dough into a trefoil knot, which I was convinced would look cool. It didn't.

 Before baking, I glazed the dough with some molasses mixed with a tiny bit of water.

The bread was tasty, but a bit dense. I attribute this to the fact that eggs expand when cooked, while avacadoes do not. Perhaps this could be fixed with a bit of baking powder?

Comments

dabrownman's picture
dabrownman

Avocado in place of eggs - who knew!  Well done and Happy baking  

Anne-Marie B's picture
Anne-Marie B

Beer and avo sounds like a great combination. I would love to try this one.

Isand66's picture
Isand66

Fantastic bake and very creative.  I think maybe you can try using a Tangzong technique to lighten up the dough.  You can also try to increase the hydration by adding more water to the recipe.  A whole egg is around 76% water while avocado I'm not sure how much water it contains.

If you want to try another recipe with avocado, you can take a stab at one of my favorites: https://mookielovesbread.wordpress.com/2012/02/09/avocado-sourdough-bread/

TwoBreadedBoy's picture
TwoBreadedBoy

I looked up tangzong. It reminds me of the Tuscan bread recipe from BBA. I'll certainly give it a try. Increasing the hydration may make it harder to shape.

AbeNW11's picture
AbeNW11 (not verified)

Looks delicious too. You've sure given me something to think about. Lovely.

- Abe.

Mini Oven's picture
Mini Oven

direction but I can't help thinking of turning this bun into a BLT with a sprinkle of roasted garlic.    :) 

AbeNW11's picture
AbeNW11 (not verified)

On Challah?

Lol.

Mini Oven's picture
Mini Oven

Drat!   I tend to kick it out of my doughs...  How much sugar is in the dough by the way?