L’shana tova! I made two delicious challahs. Making bread is so much easier than I ever thought. It only seems hard because of the time it takes for the dough to rise. Yeah!!
Note: Round challahs are traditional for Rosh Hashanah as they symbolize the cycle of the year.
1 package active dry yeast
1 cup very warm water
4 cups bread flour
1 tsp salt
1/2 cup vegan cane sugar + 1 tsp vegan cane sugar
1/3 cup safflower oil
Mix yeast, water, and 1 teaspoon of sugar in a little bowl. Let it sit until it bubbles.
Combine flour, salt, and sugar. Add oil and then the yeast mixture. Mix together and knead for at least 10 minutes (by hand or with a bread mixer.) You know when it is done when you can push your finger into it and the little indentation stays there.
Place the dough in an oiled bowl and let it rise for an hour and a half. Take the dough out and cut it in half using a bench scraper. Roll each dough into a long log and then snake it around itself to form the challahs. Then let the challahs rise again for fifteen minutes.
Preheat the oven to 350. Brush the challahs with cold water and bake for 30 minutes.