Ingredients
- 4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking powder
- salt to taste
- 1 egg substitute, beaten
- 6 tablespoon plain vegan soy yogurt
- 3 tablespoon non-hydrogenated vegan margarine
- about 1 cup soy or rice milk
- 1 tablespoon poppy seeds
Sift flour, baking powder, baking soda and salt together in a bowl.
Stir in egg substitute, soy yogurt and 2 tablespoons of the margarine. Gradually stir in enough soy milk to make a soft dough. Cover with a damp cloth and place in a warm place for 2 hours.
Preheat oven to 400 degrees F (205 C) (Note: I use even higher temp 500F and place a pizza stone in my oven)
Knead dough on a floured surface for 2 or 3 minutes until smooth.
Divide into 8 pieces Roll each piece into a ball then into ovals about 6 inches long.
If you must use a baking sheet, grease it and brush the underside of the vegan bread with water. Brush the other side with margarine and sprinkle with poppy seeds.
Bake 6 to 10 minutes until puffy and golden brown. (This is where the stone makes a difference)