No Cholesterol Challah
Yield
6 servingsPrep
15 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
whole-wheat flour
|
*
|
| 1 | tablespoon |
salt
|
|
| 2 | teaspoons |
yeast, active dry
|
|
| ½ | cup |
water
from spring |
|
| 1 ¼ | cups |
vegetable oil
|
|
| 3 | tablespoons |
artifical sweetener
|
* |
| 6 | teaspoons |
liquid egg substitute
|
|
| ½ | cup |
water
from the spring |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
whole-wheat flour
|
*
|
| 15 | ml |
salt
|
|
| 1E+1 | ml |
yeast, active dry
|
|
| 118 | ml |
water
from spring |
|
| 296 | ml |
vegetable oil
|
|
| 45 | ml |
artifical sweetener
|
* |
| 3E+1 | ml |
liquid egg substitute
|
|
| 118 | ml |
water
from the spring |
|
Directions
Mix all ingredients in order and mix together.
Optional toppings are raisins, sesame or poppy seeds.
Place on lightly greased baking pan or cookie sheet.
Leave at room temperature for 4 to 6 hours or longer if necessary.
Preheat oven to 325℉ (160℃). Bake for 30 to 40 minutes until golden brown.
