Parve
Ingredients:
1/4 Cup Warm Water
3 1/2 Teaspoons Yeast
8 Cups Flour
2 Cups Almond Milk
4 Eggs, lightly beaten
1 Cup + 1 Teaspoon Sugar
1/2 Cup Non-Dairy Butter Substitute, melted (like Earth Balance)
2 Teaspoons Crushed Cardamom*
2 Teaspoons Salt
1/2 Cup Raisins
1 Egg and Raw Sugar for Glaze (optional)
*If crushed cardamom is not available, use whole cardamom pods. Open pods, remove cardamom nibs and crush in mortar/pestle. (Or place in sealed plastic bag and crush with a hammer.) Ground cardamom may be substituted, but the flavor will not be as authentic.
Instructions:
Dissolve yeast in 1/4 cup warm water. Add 1 teaspoon sugar. Cover and allow the yeast to proof until it is foamy. (approximately 10 minutes)
Combine almond milk, eggs, melted butter substitute, sugar, cardamom, salt and raisins. Mix until sugar is dissolved. Gradually begin adding flour and stirring it into this mixture. Once approximately half of the flour has been mixed in, add the yeast mixture. Stir. Continue to add flour until all of the total amount is incorporated and a soft dough has formed. (It is fine to add a little extra flour, if necessary.)
Turn the dough out onto a work surface and knead for about 5 minutes, adding flour as needed.
Place dough in a lightly greased bowl, cover and set in a warm place. Allow to rise until doubled in bulk. (About an hour.)
Once dough has risen, turn it back onto the work surface and knead for another 5-10 minutes. Divide dough into 2-4 sections, depending on how many loaves you want. Divide each section into strands and braid into desired shape. Place braided dough onto baking sheet lined with parchment paper. Cover and allow to rise in a warm place until doubled in bulk. (About an hour.)
Once the loaves have risen, glaze with egg wash and sprinkle with raw sugar. (optional)
Bake in 350 degree Fahrenheit oven for about 35-40 minutes. (Until the loaves are a golden-brown color.