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Have you tried soy products? Milk or cream for example?
Amanda is a co-founder of Food52.
Have you tried sugar and water (brushing it on toward the end of baking)?
Also, can you post your vegan challah? For vegan friends, I adapted an eggless challah from The Blessing of Bread by Maggie Glazer, but always am looking for more options.
As an egg-allergic person I would also love to see your recipe!
A couple of thoughts:
Non-diastatic malt powder gives baked goods better flavor and a shinier, browner crust. It's used in everything from bagels to croissants to breakfast cereals. It can be found online at King Arthur.
In addition I use a butter flavor cooking spray (I like the Crisco brand), spray on before baking and again right out of the oven – attached an example of a bread I baked using the cooking spray...crisco brand gives shine and a nice extra flavor.
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