HOLIDAYS | 57 SWEET VEGAN CHALLAH http://vegweb.com/recipes/sweet-vegan-challah-bread I adapted this recipe from one I found in Cooking Light. When vegetarianism and veganism became more popular, I had to find a solution for Friday night challah that would be light and tasty but not have eggs. Suggestions to use chickpea flour were less successful. It took a bit of tinkering but I think I finally got it right! Enjoy! 2 ¼ tsp dry yeast 1 cup warm water 3 Tbs agave syrup 3 Tbs margarine, melted and cooled 1 Tbs ground flaxseed mixed with 3 Tbs water or egg replacer for 1 egg* 1 cup bread/all-purpose flour 2 ½ cups whole wheat flour** 1 tsp salt, 1 tsp vanilla Dissolve yeast in the warm water in a large bowl; stir in agave. Let stand for 5 to 10 minutes. Add melted margarine and flax seed; stir well with a whisk. Place flours and salt in bowl of mix master. Pour in yeast mixture and with the dough hook mix until a soft dough forms. Cover and let stand for 15 minutes. Pour in 1 tsp vanilla. Mix about 7 minutes until smooth and elastic, adding either a little more flour or water if necessary. Dough will remain very soft, but no longer tacky. Place dough in a large oiled bowl, turning to coat. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. To check if dough is ready, gently press a finger into dough. If indentation remains, the dough has risen enough. Punch dough down. Divide into three equal balls, cover and let rest 15 minutes. Working with 1 portion at a time, on a lightly floured surface, roll each portion into a 25 cm rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet, pinch ends together to seal. Braid ropes. Amit and Itamar
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