Challah

1 pkg. active dry yeast
1 cup warm water
1/4 cup sugar
1/8 cup olive oil
2 tsp. salt
Egg replacer equivalent to 2 eggs
4 cups flour
Olive oil for brushing

•Mix the yeast and water in a large stainless steel bowl. Add the sugar, oil, and salt.
•Blend in the egg replacer and then the flour, adding just a little flour at a time to make a soft dough. Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.
•Place the dough in an oiled bowl, turning the dough to oil all sides. Cover with a towel and let rise in a warm place until doubled in size, about 2 hours. Punch the dough down and remove to a lightly floured surface.
•Divide the dough into 2 equal parts and re-divide each into 3 equal parts. The latter should be shaped into 11-inch-long strips. Braid the 3 strips into a loaf and place on a lightly greased baking sheet. Repeat with the other 3 strips. Cover the loaves and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
•Brush the loaves with olive oil. Bake at 375°F for 35 minutes, or until done. Remove from the baking sheets and let cool on wire racks.

Challah

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