Make the potato puree by peeling a medium potato, dicing it and boiling it for 12 minutes. Mash with a fork and set aside to cool.

Proof the yeast: place yeast and 1 teaspoon of sugar in ½ cup of warm (not hot) water. Mix and leave to sit for about 10 minutes until it is foamy.

In a separate prep bowl, combine coconut milk, baking powder and 3 tablespoons of water. Set aside.

In another prep bowl, combine egg replacer with 3 tablespoons of water and set aside for at least 1 minute.

Combine the flour, salt and sugar in a large bread bowl.

Add the yeast, coconut milk, egg replacer and the potato puree mixtures to the dry ingredients in the large bread bowl. Combine well using clean hands until a sticky dough forms.

Tip dough onto a clean floured surface and knead for 5 minutes. Add flour sparingly as needed.

Place dough into an oiled bowl, cover and allow to rise for 2 hours.

Gently push the air out of the dough and divide into strands – two for a round challah and three for a braid. It is worth using a kitchen scale to make sure you have equal parts. 

For a two strand round challah: roll each strand into a long cylinder and twist them round each other to form a double helix shape. On an oiled baking sheet, arrange the dough twist into a spiral shape. Tuck the end pieces under. 

For a three-strand challah braid: lay the strands side-by-side and pinch together at the top end. Braid and pinch to finish the end. Place on an oiled baking sheet. 

Cover the challah with a clean cloth and allow to rise for 1 hour. 

Preheat oven to 350 F (190 C).

Optional step: brush sparingly with a maple syrup wash. The aim is to add shine – too much will make your bread soggy. 

Bake for 35-45 minutes until bread is golden brown.