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I've been making egg-breads for a long time. Kalach is the Ukrainian incarnation of what is know as Challah or sweet dough. For years, I have had to find alternative recipes to a regular egg-based dough when baking for friends and relatives with allergies to eggs.

Not to mention the health benefits of avoiding animal products. And let's not even entertain the thought that cows and chickens lead a pretty miserable life when they are part of the mass-produced agriculture industry.

This bread was made with Soy Milk. Okay, it's actually called "Soy Beverage" but to me, it's milk. It's white and milky: milk.

I substituted the egg and cow's milk for Soy Milk and the result was no short of excellent.

I have been making Kalach/Challah for a lot longer than I have owned a kitchen scale, so the measurements for this recipe are in volume, not weight.

Ingredients:

2 cups all-purpose flour
1/8th cup salad oil
1/9th cup sugar
3/4 cup Soy milk
1 teaspoon salt
1 teaspoon yeast

Method:

Warm up the Soy Milk for a few moments in the microwave oven to lukewarm. Add the yeast and let it sit for a few minutes to dissolve. Add the Soy Milk and yeast along with the other ingredients to a large bowl and mix with a spoon for a minute or so, until all the ingredients are more or less evenly distributed. Cover the bowl and let it sit for 10 to 30 minutes.

Stretch and fold the dough three times over the next hour and then put the covered bowl into the fridge. The dough will be ready for use the next day and will keep for up to five days.

Remove the dough from the refrigerator and cut it into three or six even pieces. Shape/braid the dough and let it rise for 60 minutes. Brush the dough with a little bit of Soy Milk. Preheat the oven to 325 degrees and bake for 15 minutes. Rotate the bread and bake for another 15 to 20 minutes, until the internal temperature is greater than 190 degrees. Cover the top of the bread if the crust becomes too dark before the cooking time has elapsed.

Cool for at least 30 minutes before eating.