By
Lisa Dawn Angerame

Round challah symbolizes the cycle of the year and are traditional for Rosh HaShanah; challot are traditionally braided for Shabbat. Either way, the key to delicious challah is kneading the dough.

Ingredients
1 package active dry yeast
1 cup very warm water
4 cups bread flour
1 teaspoon salt
1/2 cup vegan cane sugar + 1 teaspoon vegan cane sugar
1/3 cup safflower oil
Directions
  1. Mix yeast, water, and 1 teaspoon of sugar in a small bowl. Let it sit until it bubbles.
  2. Combine flour, salt, and sugar. Add oil and then the yeast mixture. 
  3. 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. A-ha! 
  4. Place the dough in an oiled bowl and let it rise for an hour and a half. 
  5. Take the dough out to shape into challah or smaller challot. Then let the challot rise again for 15 minutes.
  6. Preheat the oven to 350°. Brush the challahs with cold water and place in the oven for 30 minutes.