A vegan twist on the classic Jewish bread, this challah is soft, slightly sweet, and perfect for any occasion.
Ingredients: 4 cups all-purpose flour. 2 1/4 tsp active dry yeast. 1 cup warm water. 1/4 cup maple syrup. 1/4 cup vegetable oil. 1 tsp salt. 1 tbsp ground flaxseed mixed with 3 tbsp water flaxseed egg substitute. Sesame seeds or poppy seeds optional, for topping.
Instructions: Warm water, maple syrup, and active dry yeast should all be mixed together in a small bowl. Allow it to sit for 5 to 10 minutes until it foams up. Put the flour and salt in a large bowl and mix them together. Next, mix the flaxseeds and vegetable oil with the yeast. Then, add the wet ingredients to the dry ones. Mix until you get a dough. Work the dough on a floured surface for eight to ten minutes, or until it is smooth and springy. Spread some oil in a bowl and cover it with a clean towel. Set it somewhere warm for an hour or two so that it can rise again. Make three equal pieces out of the dough by punching it down. Make a long rope out of each piece, and then braid them together. Seal the ends with a pinch, then tuck them under. Cover the dough with a towel and put it on a baking sheet lined with parchment paper. Let it rise for another 30 to 45 minutes. Set the oven to 350F 175C and heat it up. If you want, you can brush the risen dough with water and then sprinkle sesame or poppy seeds on top. After the oven is hot, bake for 25 to 30 minutes, or until golden brown and fully cooked. Let the challah cool down a bit before cutting it up and serving it.