This braided loaf gets its glossy, golden finish and airy, pillowy crumb the traditional way — through a well-developed dough that's proofed twice for maximum lift. Warm water and active dry yeast build a foamy base, while a touch of cane sugar and neutral oil keep the texture soft and rich without any heaviness. The real magic is in the braid: three even ropes pinched and woven snug, then brushed with a maple-sweetened glaze before baking so every crevice turns deep golden and glossy. Sesame or poppy seeds on top add a little crunch and a bakery-style finish. It slices beautifully once cooled, with a tender, pull-apart interior that's perfect for the table or for French toast the next morning. This one's a natural fit for an egg free kitchen, delivering all the traditional look and texture of a classic braided loaf.
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Combine the warm water, yeast, and 1 tbsp of the sugar in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
Add the remaining 2 tbsp sugar, the aquafaba (1/3 cup), and the oil to the yeast mixture. Whisk to combine.
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