Vegan Challah (Or as close as you can get, I guess…)

This is a modified and reduced version of a traditional recipe. Since it has been reduced from a very large recipe, you may need to make your own adjustments.

Ingredients

• 1.5 tbs active dry yeast
• 1 1/3 cups water
• ½ cup sugar
• 1 tsp salt
• 5½ cups flour
• 1 egg replacer (1/4 c applesauce works well)
• 2½ tbs oil

Glaze

• Olive oil
• Nutritional yeast (optional, gives it a flavor similar to an eggwash flavor; for sweeter loaves similar to Hawaiian bread, leave this out)
• Poppy/sesame seeds (optional)

In a bowl, dissolve yeast in warm water, add 2 tsp. sugar and let stand to activate yeast. Add remaining sugar, salt, oil, & egg replacers and mix well. Gradually add flour, 1-2 cups at a time, mixing after each addition. As mixture becomes stiff, use floured hands and begin kneading. Knead for 7-8 minutes. Let rise in bowl until doubled in size - about one hour. Separate challah into halves. Divide dough into thirds and braid, place on greased pan/baking sheet. Allow to rise again until larger in size (about ½ an hour). Preheat oven to 350°. Mix nutritional yeast and olive oil until combined, brush on loaves & sprinkle with seeds. Bake 45 minutes until brown. Remove from pans and cool on racks.