December 24, 2010 | 9 Comments
I got this recipe from my sister last year and loved the bread so much I almost had to stop making it (to keep from eating too much of it!). So when we decided to go vegan this year, I was wondering how this bread would turn out with egg substitute. I was happy to discover that it turned out great! So great that I once again couldn’t stop eating it! It’s sweet and chewy and fun to pull apart!
Here’s the recipe:
2 cups warm water
5 teaspoons yeast
1 tablespoon sugar
1/4 cup sugar
1 tablespoon salt
2 cups flour (white or wheat or a mix)
1/4 cup oil
1 egg (substitute)
3 to 5 cups flour (white or wheat or a mix)
Combine 2 cups of warm water with yeast and sugar (1 tablespoon). Let sit until the yeast foams or bubbles.
Mix the 1/4 cup sugar, salt and 2 cups of flour in a bowl. Add the yeast mixture once it has foamed. Add the oil and egg substitute, then 3 to 5 cups of flour until the dough has a nice consistency (not to sticky but not too dry). NOTE: We used half whole wheat flour and half white all-purpose flour.
Kneed for a few minutes and place in a bowl covered with a towel in a warm spot for one hour to rise. Punch the bread down and kneed a bit more. Split it into two pieces. Then split each of those into three long thin pieces that you can then braid together. After creating two braided loaves, place on a cookie sheet (oiled lightly or with parchment paper) to rise for another hour. Bake for 20 minutes at 375 degrees. Enjoy!