Vegan Raisin Challah
Vegan Raisin Challah in the Bread Maker
- 3/4 cup warm water
- 2 1/4 tsp active dry yeast
- 1 tsp granulated sugar
- 6 tbsp olive oil
- 1/4 cup maple syrup
- 4 egg equivalent of Egg Replacer with water
- 1 1/2 tsp sea salt
- 3 1/2 cups all-purpose flour
- 3/4 cup raisins, washed under hot running water and dried
- Earth Balance to glaze
Combine the warm water, granulated sugar, olive oil, maple syrup, Egg Replacer, salt, all-purpose flour, and active dry yeast in your bread maker according to factory recommendation. Put it in the dough setting and press start.
Add the raisins about 30-45 minutes in the mixing process – the bread maker will beep as a signal.
Once the dough is done mixing and rising in the bread maker (about 1 hour and 10 minutes), drop the dough onto a clean, lightly floured surface. Divide it into three equal portions. Roll out each portion in 18 inch long rope. Pinch the ends together and braid. Form the dough into a circle and pinch its ends together to form a circle.
Line a large baking sheet with parchment paper and then transfer the braided dough in it. Allow one hour to rise uncovered in a warm place.
Bake for 30-40 minutes, rotating the pan halfway through, until the challah is completely bronzed. Glaze with Earth Balance. Let cool for 10 minutes before transferring to a wire rack to cool completely.