1. Pour warm soy milk and warm water into a small bowl. Add yeast. Mix together gently, and let sit a few minutes until it starts foaming.
2. Meanwhile, place three and a half cups flour, sugar, salt, and dough enhancer, if using, in the bowl of your mixer. Mix together well. Add proofed yeast mixture along with one to two tablespoons oil. Knead together until a sticky dough is formed. If the dough is very sticky, add an additional half cup flour. Knead together for six to eight minutes until a smooth dough is formed.
3. Pour the remaining one tablespoon oil into a medium-sized (unscented) garbage bag. Massage it around the inside of the bag so it’s evenly distributed. Place dough in bag and coat it with the oil. Close bag well and let it rise for two hours or until double in volume. (You can also put the dough in the fridge for a number of hours, and bring to room temperature before shaping and baking.)
4. Gently whisk together the eggs and oil in a bowl. Add salt and pepper to taste. Prepare five small bowls, placing the parsley, dill, pecans, paprikas, and minced garlic each in a separate bowl.
5. Spray a tube pan well with cooking spray. Divide the dough into four equal parts. Divide each part into at least six pieces. Roll each piece into a ball and then dip in the egg mixture, then in the spice or herb of your choice. (Keep in mind that the more you coat the balls, the spicier the bread will be.) Place in the pan, alternating different spices/herbs so the bread will be colorful when done. Continue in this pattern, filling up the tube pan approximately halfway.
6. Place the filled tube pan in a garbage bag and close tightly. Let rise for 45 minutes. After 30 minutes, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake the bread for 30 minutes, or until done.
I used white spelt flour, which gave the bread the lightest, airiest texture. You can use any flour you wish. You can also personalize this recipe by using herbs and spices of your choice.
Beautiful delicious addition to our Purim table!