Dan's challah recipe

1. Mix the yeast, 1/2 teaspoon of sugar, and lukewarm water in a small bowl.  Allow to sit for 10 mins, it will get foamy on top.

2. In a larger bowl mix together the flour, salt and remaining sugar, and add the yeast/water and the aquafaba.  Mix thoroughly.

3. Remove the dough from the bowl and place it on a surface with a light dusting of flour.  Knead the dough for 5-10 mins.

4. Make the dough into a ball.  Put a small amount of olive oil on your hands and coat the dough ball with it.

Place into a bowl and cover with a damp towel for three hours.

5. Divide the dough into two and braid (there are many great videos and articles on how to braid online).

6. Place the braided challah on a baking tray lined with baking paper, and cover with a towel.  Allow to rise for another hour.

7. Mix the 25ml olive oil, the plant milk and date syrup in a cup and mix.  Brush the challah with the mix (optionally sprinkle poppy and/or sesame seeds) and then place in an oven at 220c for approximately 25 mins.

Tap the bottom of the challah to ensure it makes a hollow sound to ensure it's ready.

Take out the challah and leave it to cool on a metal rack.