Mom's Vegan Challah

(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.)