August 1, 2015 - 9:18am
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?