Eggless Challah

Adapted from Cooking With PETA

◦ 12 oz. warm water

◦ 1 pkg. active dry yeast
◦ 1/4 cup honey
◦ 1 Tbsp. lemon juice
◦ 1 cup leftover mashed potatoes
◦ 2 tsp. salt
◦ 1/4 cup sugar
◦ 1/2 cup wheat germ
◦ 1/4 cup soymilk powder
◦ 1/4 tsp. turmeric
◦ 5 cups bread flour
In a large bowl, mix water, yeast and honey.
When yeast has started to bubble, add all other
ingredients, adding flour last. Knead well for 5
to 10 minutes, using a little additional flour if
needed. Dough will be soft and a little sticky.

Place dough in a greased bowl and allow to rise

overnight in the refrigerator. (I left it for 16
hours.) The dough is easiest to handle when
cold.

Preheat oven to 350 degrees. Dump dough onto

work surface and divide into six equal pieces.
Form each piece into a long snake. Join three
snakes together at the end on a baking sheet
and braid together to form a loaf, tucking in the
ends neatly. Repeat with the remaining pieces.
Brush braids with eggless egg wash.* Bake for
45 minutes, until golden and hollow-sounding
when tapped.

*Mix 1/2 cup cold water with 1 tsp. cornstarch in

a small saucepan. Sir and cook over high heat
till it thickens and starts to boil. Allow to cool
slightly before applying to bread dough.