Recipe: Low Salt Challah Bread (using egg substitute)

LOW SALT CHALLAH BREAD

5 1/4 to 5 3/4 cups all-purpose flour, divided use
2 tablespoons sugar
1 envelope Fleischmann s RapidRise Yeast
Dash powdered saffron (optional)
1 cup water
1 / 2 cup unsalted margarine
3 / 4 cup egg substitute
2 teaspoons egg substitute
Poppy seed

In a large bowl, combine 1 3/4 cups flour, sugar, undissolved yeast and saffron, if desired.

Heat 1 cup water and margarine until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup egg substitute and 1cup flour; beat 2 minutes at high speed.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half. Divide each half to 2 pieces, one about 1/3 of dough and the other about 2/3 of dough. Divide larger piece into 3 equal pieces. Roll each piece to 12-inch rope. Braid the 3 ropes together, pinch ends to seal. Divide smaller portion to 3 equal pieces. Roll each piece to 10-inch rope. Braid the ropes together; place on top of large braid. Seal braids together at ends. Place on greased baking sheet. Repeat with remaining dough to form second loaf. Brush braids with remaining egg substitute; sprinkle with poppy seed. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 degrees F for 20 to 25 minutes or until done. Remove from baking sheets; cool on wire racks.

Makes 2 loaves
Source: Fleishmann's Yeast