Tuesday, September 20, 2011

Vegan Rosh Hashanah

Here is attempt #1 at vegan challah.
Here is the dough that I used:

3 c flour
1/4 c sugar
1 packet dry active yeast
1 tsp salt
1/4 tsp tumeric

Whisk all that together in a medium bowl and set aside.

In a small bowl, whisk 2 Tbsp flax seed meal with 1/4 cup warm water. Beat this mixture for about a minute. It should be sort of gooey. Add 1/4 cup soy milk and another 1/4 cup warm water. Stir in the dry ingredients with a wooden spoon.

Turn the dough out onto a clean, floured cutting board and knead until the dough is stretchy and elastic.
Put the dough in an oiled bowl, cover it with plastic wrap, and let it rise until doubled in size. Punch it down, and let it rise another hour.

Now it's time to shape the dough. This is the fun part!

Turn the dough onto a cutting board. I didn't need to dust it, but you can use flour if you need to.

Cut the dough into two pieces, one about twice the size of the other.

Divide each of these pieces into thirds. Roll each piece into a rope. You want all the ropes to be equal in length.

 First, make a big braid from the three bigger ropes. Next, make a smaller braid from the remaining dough.

Using the rush the top of the big braid with some soy milk. Tuck the ends of the braids underneath so that it will look pretty, and stack the little braid on top of the big braid. Now brush the whole thing with soy milk.

Cover the loaf with plastic wrap, and put it in a warm place to rise for 40 minutes. Meanwhile, preheat the oven to 375 F. Bake for about 40 minutes. To test for doneness, tap the bottom of the loaf. If it sounds hollow, it's ready to come out of the oven.

I think I'll try adding more oil and more water next time, and baking it in a slightly cooler oven. In the meanwhile, this is yummy with apricot jam.

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