Recipe - Heart Healthy Challah

2 pack Active dry yeast
2 One half cup Warm water
2 One half tablespoon Sugar
1 One half teaspoon Salt
One half cup Safflower oil; (or canola
oil)
1 cup Egg substitute; (like
eggbeaters, or you could
use eggwhites)
8 cup Flour; (up to 10)
Tub margarine
Sesame seeds or poppy seeds
Egg wash 1 tablespoon egg
substitute plus 1
tablespoon water

Source: Don't Eat Your Heart Out Cookbook by J. Piscatella, c. 1987

Place yeast in large mixing bowl; add warm water. To dissolved yeast add
sugar, salt, oil, egg substitute and One half of the flour. Mix with a wooden
spoon until dough is smooth; gradually add remaining flour to form a soft
dough.

Knead on a heavily floured surface 10 minutes or until dough is smooth and
elastic. Place in bowl greased with tub margarine (lightly greased) and
turn dough to coat top. Cover with plastic wrap (I cover with a cotton
towel).

Set aside to triple in size, approximately 1 One half hours. Punch down. Turn
out onto floured board. Knead lightly. Cover. Let rest 10 minutes.

Shape dough into 3 braided loaves or two braided wreaths (which I do for
Rosh HaShana). Place on a teflon baking sheet. Cover. Let rise until
double. Brush with egg wash; sprinkle with seeds. Bake at 375 degrees F for
2530 minutes for braided loaves. Bake at 375 degrees 45 minutes or until
golden brown for wreaths.

My family loves this recipe for our Erev Shabbat Challah. Hope it will be a
blessing to you.

Posted to JEWISHFOOD digest Volume 98 #020 by Keter & Elisheva
lruggles@memphisonline.com on Jan 11, 1998