...Vegan Challah...Loaf...

...as we were making dinner...the Man said he would like some fresh baked bread...and could I make that Communion Bread that we used to have in North Dakota...

...it's a recipe I've posted about before...and it seems we must have made it more often in ND...it's adapted from Dorie Greenspan's Baking with Julia...

...it's funny when you think, all of the sudden, hey!...we've not had that in a while...

...so we made the dough...shaped it into a loaf (not the traditional challah shape)...and left it to rise...

...about halfway through the rising time...I cut slits into the loaf...

...so that they would spread prettily as it continued to rise...

...then baked...

...and sliced...

...seriously...is there anything better than that first 'end slice' from a loaf of fresh baked bread warm from the oven? ...

...this bread is so pretty...and soft...slightly sweet...

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. Shape and place on a baking sheet sprinkled with corn meal and proof until doubled - about 45 minutes to 1 hour. 5a. After about 1/2 hour I cut slits into the loaf with a serrated knife. 6. 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.