Communion Bread

Scout and I made Communion Bread for Church...

...we always have a lot of fun doing this...

...Scout likes to do the braiding - he's really good at it...

...we use a traditional Challah (Jewish Sabbath Bread) for the recipe...

...veganized, of course...

...sometimes I just do a boule, or a coiled Challah...

...but I think the braided loaf is the prettiest...

CHALLAH (Jewish Sabbath Bread)

2 tsp dry yeast
1/2 cup plus 2 Tbsp water
3 1/2 cups unbleached flour
1/2 tsp salt
2 Tbsp Agave Nectar
1/3 cup flax seed goo - or EnerG egg replacer equivalent to 2 eggs
4 Tbsp Earth Balance melted

for the egg glaze - I just used melted Earth Balance

Method:
1. Dissolve yeast in water and let stand for 5 minutes - Mix flour and salt and make a well in the center and pour in the dissolved yeast.
2. Using a wooden spoon draw enough of the flour into the yeast mixture to form a sponge - cover with a dish towel and let rise until frothy - about 20 minutes.
3. Add the agave nectar, melted Earth Balance and egg replacer and mix in the flour from the sides to form a soft dough. Turn onto a floured surface and knead until shiny and smooth - about 10 minutes.
4. Place dough in a bowl (greased with Earth Balance) and turn to coat. Cover with a towel and let rise until doubled - about 2 hours - I let mine rise in the oven with the light on - Punch down and let rest for 10 minutes.
5. Divide dough into three equal pieces and roll out to form a long rope - about 18 inches long - and braid the ropes.
6. Place on a baking sheet sprinked with corn meal and proof until doubled - about 45 minutes to 1 hour.
7. Brush with some more melted Earth Balance and bake in a 350° oven until richly golden and hollow sounding when tapped. Cool on a wire rack.