Eggless Challah Bread
yields 1 loaf (or 2 small loaves)
2 tsp. active dry yeast
1/4 cup warm water
2 Tbsp. sweetener
2 1/2 tsp. powdered egg replacer mixed with 1 cup water
2 tsp. sea salt
1/4 cup oil
4 1/2 cups whole wheat pastry flour, sifted
Topping
2 Tbsp. poppy seeds (optional)
To make dough with a bread maker, do so according to your machine’s directions. The water should go in first and the yeast last to keep it dry. Begin here at step 4.
1. Dissolve yeast with sweetener in warm water (not hot) and let sit for at least 15 minutes in a warm place until yeast bubbles and is doubled in size.
2. Mix egg replacer with water in a bowl and add risen yeast along with sea salt and oil. Add flour slowly to the wet mixture and mix together well. Place on a floured board and knead for 10 minutes, adding flour as needed. Dough should be smooth and elastic yet not sticky. Cover and let rise for 1 1/2 hours, then punch down.
3. Divide the dough into thirds making three equal ropes. Pinch together at one end and braid together. Pinch at the other end to secure the braid. Let rise until doubled in size (about 45 minutes). Brush lightly with oil and sprinkle poppy seeds on top.
4. Bake in a pre-heated oven at 350° for 25 minutes until golden-brown.
yields 1 loaf (or 2 small loaves)
2 tsp. active dry yeast
1/4 cup warm water
2 Tbsp. sweetener
2 1/2 tsp. powdered egg replacer mixed with 1 cup water
2 tsp. sea salt
1/4 cup oil
4 1/2 cups whole wheat pastry flour, sifted
Topping
2 Tbsp. poppy seeds (optional)
To make dough with a bread maker, do so according to your machine’s directions. The water should go in first and the yeast last to keep it dry. Begin here at step 4.
1. Dissolve yeast with sweetener in warm water (not hot) and let sit for at least 15 minutes in a warm place until yeast bubbles and is doubled in size.
2. Mix egg replacer with water in a bowl and add risen yeast along with sea salt and oil. Add flour slowly to the wet mixture and mix together well. Place on a floured board and knead for 10 minutes, adding flour as needed. Dough should be smooth and elastic yet not sticky. Cover and let rise for 1 1/2 hours, then punch down.
3. Divide the dough into thirds making three equal ropes. Pinch together at one end and braid together. Pinch at the other end to secure the braid. Let rise until doubled in size (about 45 minutes). Brush lightly with oil and sprinkle poppy seeds on top.
4. Bake in a pre-heated oven at 350° for 25 minutes until golden-brown.
No comments:
Post a Comment