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> Hello, > I am trying to adapt an old non-vegan family recipe for stollen. I know > which milk replacer works best but I am not sure about the egg replacer > (the recipe calls for 2 eggs). I have read up on egg replacers but I am not > sure which would be best in a sweet yeast bread. Most of my vegan cookbooks > make specific egg replacer suggestions for cookies and cakes but not for > yeast breads. I am leaning towards ground flaxseeds + water but any > suggestions would be welcome. > Thanks. > (By: Archie)
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