Followed the recipe above from Floyd, I had a lot of fun doing this, especially the shaping of the dough. Somehow the 1st method of shaping caused the middle to rise more than it should, perhaps I shaped it too tightly.
The 2nd with raisins, I think I put too much raisins, all the raisins started to spill out.
Interestingly, the dough didn't turn out as sweet as i thought it would be. The dough had a good oven spring. It was so nice to watch it "grew" in the oven. And I learnt about sugar glaze and egg glaze from this experience. It was nice to see the shine, just that the hands get sticky handling the bread after that.
My friend recently bought me a box of this egg replacer. I'm not a vegan, so I'm basically using it as a back-up when I don't have any eggs lying around (I do a lot of quick bread baking, so it comes in handy for cookies and the like).