(by Sara Kass Eifler)
3/4 c. almond or soy milk
2 T. vegan butter (we usually use Earth Balance)
2 vegan egg equivalent (like Just Egg, or 1 T. flaxseed meal in 2 – 3 T. water),
plus additional for brushing on the bread
1/4 c. sugar
3 c. flour (we use bread flour)
1 1/2 t. rapid or quick yeast or bread machine yeast
Place all ingredients up until flour in the bread machine in the order written.
Add flour, make a small well in the middle, and add yeast.
Run machine on Dough cycle.
Remove dough and divide into 3 equal pieces.
On a lightly floured work surface, roll each piece into a long, slender rope.
Braid the 3 ropes together on a lightly greased baking sheet.
Cover and let rise in a warm, draft-free place for 1 - 1 1/2 hours.
Preheat oven to 350 F.
Use egg equivalent mixed with some water to create a wash. and brush on top of challah. Bake about 25 minutes or until golden brown.
(Read Two Bowls of Dough, the story that accompanies this recipe.)
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